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Issue 426: Poached Pears with Spiced Pomegranate Reduction

Estee Kafra

An elegant-but-easy special-event dessert

Wednesday, October 18, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

Poached pears are a classic. I used pomegranate juice here for a rich color and wonderful addition of flavor. To serve on Friday night, leave the syrup in a bowl over a small pot of water on a hot plate or blech, in a spot that’s not too hot. Cover the bowl almost fully.

INGREDIENTS

Serves 6


  • 6 whole Bosc pears
  • apple juice (enough to just cover the pears)
  • 2 cups sweet white wine
  • ½ cup sugar
  • ¼ of a lemon

SPICED POMEGRANATE REDUCTION
    • 1 cup pomegranate juice
    • ¾ cup sugar
    • 3 cloves
    • 5 allspice berries

GARNISH
  • pareve whipped cream
  • toasted sliced almonds


PREPARATION

In a large pot, combine the apple juice, wine, and sugar. Squeeze the juice from the lemon and add it to the pot along with the peel. Bring to a low boil. Lower heat to medium and add pears. 

Cook for about 30 minutes, until pears can be easily pierced with a fork. Remove the lemon peel and discard. Cool and refrigerate in the juice until ready to use. Meanwhile, place the pomegranate juice, sugar, cloves, and allspice berries in a small pot. 

Cook over low-medium heat until reduced by half. Let cool. (You may need to reheat a bit before serving just to make more pourable. A few seconds in a microwave should do it.) 

When serving, plate each pear by cutting the bottom tip of to create a flat bottom so the pear can stand. Place a dollop of whipped cream at the side and drizzle the pear with the spicy pomegranate reduction. Sprinkle with toasted sliced almonds.

Note The pears can be made up to 5 days in advance.

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MM217
 
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