With all of the heavy meals that are served during the winter months, I am always seeking out desserts that are on the lighter side. Poached Pears make a perfect light dessert or snack. When pears are in season, I make them on a regular basis to have around. They hold for several days in the refrigerator, I love them and so do my children.
This recipe is made with white wine as the pears look so festive plated with fresh pomegranate seeds, but it will work equally well made with red wine. When using red wine to poach pears, the fruit will turn a beautiful shade of rose and are still slightly white on the inside. They look gorgeous sliced thinly on a plate to show off the ombre shading.
|White Wine Poached Pears with Pomegranate Seeds|
|For all ingredients, please consider using those that are grown organically.|
|6||bosc pears, peeled and cut into symmetrical halves|
|1 cup||white wine, white grape juice will also work well|
|1/4 cup||lemon juice|
|1/4 cup||honey or agave nectar|
|For serving:||chopped hazelnuts, pecans, walnuts, or cookie crumbs such as gingersnaps|
|fresh pomegranate seeds|
|raw honey or grade B maple syrup|
|Use a parisian scoop, also known as a mellon baller, to remove the core and blossom ends of the pears. Leave the stems intact as they look pretty when serving.|
|Put all of the ingredients in a large sauce pan over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook for about 30-45 minutes until you can easily pierce the pears with the tines of a fork.|
|Remove from heat and allow the pears to cool in the syrup.|
|Serve at room temperature or cold arranged on a plate or platter filling the cores with pomegranate seeds, sprinkling with nuts, and drizzling the plates with the poaching syrup and raw honey.|
|Store the pears in their poaching liquid in the refrigerator for up to 6 days.|