White Wine Poached Pears with Pomegranate Seeds |
Serves 6 |
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 |
3 cups |
water |
1/4 cup |
lemon juice |
2 |
cinnamon sticks |
6 |
whole cloves |
1-2 |
star anise |
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. |