Poached pears is one of those desserts that I think of every time there is that fall chill in the air. I don’t eat a lot of fresh pears, but poached pears are one of my favorite things. They are soft and velvety and comforting. I love the flavors of this recipe – the pomegranate gives tartness and the Balsamic gives richness. The hint of cinnamon is just right without being overpowering.
We have Asian pear trees in our yard, and so I sometimes use those. My favorite pears for this are Red Bartletts or Comice pears. They have a smooth texture without a grainy texture, and yet are sturdy enough to hold up to poaching.
The flavors of this recipe are so warm and cinnamon-y. I love the tang of the pomegranate paired with the sweetness of the pears.
Put this on your Must Try list for fall. You won’t be sorry!
- 2 cups pomegranate juice
- 2 cups water
- ¼ cup Balsamic vinegar
- 2 tablespoons sugar
- Cinnamon stick
- 3 ripe red Bartlett pears
- In a large deep skillet, bring the juice, water, vinegar, sugar and cinnamon stick to a boil.
- Peel pears and cut in half lengthwise. With a melon baller, scoop out core and seeds from middle of pears. Please pears in skillet and immediately reduce heat so that liquid is barely simmering. Cook for 15 to 20 minutes, turning pears frequently.