There are such beautiful pears in the markets this time of year, and I buy them knowing I’m not going to eat them just like I would an apple. As I stand in line, my tastebuds and the wheels turning in my brain collaborate on what I’m going to turn these voluptous beauties into! This year I made Pear Tart Tatin, Pear Frangipane, Pear Sauce, and my latest, this recipe for poached pears in pomegranate juice. They are so easy to make. I know, without a doubt, I’ll be making these when I’m craving a little something sweet.
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 25 minutes
• 4 cups pomegranate juice
• 1 cinnamon stick
• 1/3 cup raw honey
• 1/2 lemon
• 4 pears, peeled
• 2 tablespoons arrowroot starch + 2 tablespoons warm pomegranate juice (called a slurry)
In a medium size stainless steel saucepan, bring pomegranate juice to a boil. Add cinnamon stick, honey and lemon. Whisk to combine ingredients. Reduce to a simmer. Put pears into juice. Simmer for 15 minutes, carefully turning to cook thoroughly, and to get color distributed evenly. Turn heat off. With a slotted spoon, remove pears, cinnamon stick, and lemon from juice.
For the sauce: Create a slurry by adding starch to warm juice. Whisk to combine. Over medium heat, warm juice in pot once again. Add slurry (starch), whisk aggressively to avoid clumping. Cook for 2 to 3 minutes, or until sauce thickens. Turn heat off. Drizzle over warm pears.