Hazelnut Free Spiced Poached Pears in Pomegranate Juice
Elegant enough for a dinner party yet surprisingly simple to pull off, these spiced poached pears are a showstopper that comes together with pantry-friendly ingredients and zero fuss. Firm Bosc or Anjou pears simmer low and slow in a deeply fragrant bath of pomegranate juice, grape juice, honey, cinnamon, star anise, ginger, and a strip of orange zest until they turn jewel-toned and meltingly tender. The poaching liquid then gets reduced into a glossy, spiced syrup that you spoon right over the top — it's the kind of finishing touch that makes a simple fruit dessert feel genuinely luxurious. Because every ingredient here is straightforward and naturally free of tree nut concerns, you don't have to second-guess a single label or worry about hidden additions sneaking in. The optional garnishes — pomegranate arils and dry-roasted pistachios — add a pop of color and a little crunch, but the pears are absolutely stunning on their own if you prefer to keep things simpler. Serve them warm or at room temperature and let the deep ruby syrup do all the talking.
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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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