These pomegranate poached pears are an incredibly beautiful dessert that will wow your guests just as much as a gorgeous cake would, but are much healthier! Bosc pears are soaked and boiled in pomegranate juice sweetened with date sugar until full with juicy, fruity flavor. Serve them chilled with some pomegranate seeds as a delicate garnish or some vegan whipped cream for a touch of decadence.
Pomegranate Poached Pears [Vegan, Gluten-Free]
- 5 Bosc pears, peeled, stems intact
- 4 cups pomegranate juice
- 3 tablespoons date sugar
- 1 small beet, peeled and sliced
- 8 whole clove buds
- 3 cinnamon sticks
- 1/4 cup dark red wine (optional)
- 1 cup pomegranate seeds, for garnish
- When peeling the pears, slice a small amount off of the bottom of each one so they can stand up.
- Place all of the other ingredients into a pot large enough to accommodate the pears. Lay the pears into the liquid, on their sides. Poach on low for about one hour.
- Gently roll the pears over once in a while to ensure an even color absorption.
- Carefully remove the pears and let them cool.
- Reduce the poaching liquid by gently boiling it for about another hour. When it’s done, you will only have a couple of inches in the bottom of the pot.
- Strain, cool, and refrigerate.
- Serve the pears topped with the reduction and some pomegranate seeds.
Make sure your pears are very fresh, not too soft and with no blemishes.