Chestnut Free Spiced Poached Pears in Pomegranate Juice
Elegant enough for a dinner party yet surprisingly simple to pull off, these poached pears are a showstopper in every sense. Firm Bosc or Anjou pears slowly simmer in a heady blend of pomegranate juice, grape juice, honey, cinnamon, star anise, fresh ginger, and a strip of orange zest until they turn a deep jewel-toned burgundy and become perfectly tender. The reduced poaching liquid transforms into a glossy, lightly spiced syrup that you spoon right over the top — no thickeners or complicated techniques required. Autumn and winter desserts can sometimes lean heavily on chestnuts for that warm, nutty depth, but this recipe achieves all that cozy, aromatic richness through spice and fruit alone. Every single ingredient here is naturally free of tree nut concerns, so you can serve it confidently to guests with those restrictions without sacrificing a single bit of drama or flavor. Finish with a scatter of pomegranate arils and roughly chopped pistachios if you want a little crunch and color, or keep it beautifully minimal with just the syrup. Either way, this is the kind of dessert that looks like you spent hours in the kitchen — and only you need to know how straightforward it really was.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!