Low Iodine Spiced Poached Pears in Pomegranate Juice
Elegant enough for a dinner party yet surprisingly simple to pull together, these spiced poached pears are a showstopper in a pot. Firm Bosc or Anjou pears slowly simmer in a deeply fragrant bath of pomegranate juice, grape juice, honey, cinnamon, star anise, ginger, and a bright strip of orange zest — the kind of combination that makes your whole kitchen smell incredible. As the pears cook, they soak up that jewel-toned liquid and turn a gorgeous ruby color that looks almost too pretty to eat. A low-iodine approach to dessert can feel limiting, especially when so many sweets rely on dairy, eggs, or processed ingredients, but this recipe sidesteps all of that entirely — every ingredient here is naturally in the clear. Once the pears are tender, the poaching liquid gets reduced into a glossy, spiced syrup that you spoon right over the top. A scatter of pomegranate arils and dry-roasted pistachios adds a little crunch and freshness if you want to dress things up further. It's the kind of dessert that feels indulgent without any of the usual compromise.
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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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