Barley Free Spiced Poached Pears in Pomegranate Juice
Jewel-toned and fragrant, these poached pears are the kind of dessert that looks like it came from a restaurant kitchen but comes together with surprisingly little fuss. Firm Bosc or Anjou pears are gently simmered in a heady bath of pomegranate juice, grape juice, warm spices, honey, and a bright strip of orange zest until they turn deeply ruby and meltingly tender. The whole spices — cinnamon sticks, star anise, fresh ginger, and black peppercorns — infuse every bite with a warmth that feels perfectly suited to a cool evening. Once the pears are poached, the liquid gets strained and reduced into a glossy, concentrated syrup that you spoon right over the top, making every plate look effortlessly elegant. Every ingredient here is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. A scatter of pomegranate arils and roughly chopped pistachios at the end adds color and a little crunch that takes the whole dish over the top. It's the kind of recipe you'll want to keep in rotation for dinner parties and quiet weeknights alike.
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Learn more →Ingredients
4 servings
- 4 firm bosc or anjou pears
- 2 cups 100% pomegranate juice
- 1 cup 100% purple grape juice
- 1 cup water
- 3 tbsp honey
- 2 cinnamon sticks
- 3 whole star anise
- 1 tsp fresh ginger, peeled and thinly sliced
- 4 whole black peppercorns
- 1 strip orange zest (about 3 inches), pith removed
For serving
- 2 tbsp pomegranate arils (optional)
- 2 tbsp dry-roasted pistachios, roughly chopped (optional)
Instructions
- 1
Peel the pears, halve them lengthwise, and use a melon baller or small spoon to scoop out the core and seeds. Leave the stems on if you prefer a more elegant presentation.
- 2
Combine the pomegranate juice, grape juice, water, honey, cinnamon sticks, star anise, ginger slices, peppercorns, and orange zest strip in a large saucepan. Bring to a simmer over medium heat, stirring once or twice until the honey dissolves, about 3–4 minutes.
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