Peanut Free Spiced Poached Pears in Pomegranate Juice
Few desserts look as stunning as a pear that has been slowly bathed in a deep, jewel-toned poaching liquid until it turns a rich, wine-dark crimson. Here, firm Bosc or Anjou pears simmer in a blend of pomegranate juice, purple grape juice, honey, and a whole spice bouquet — cinnamon sticks, star anise, fresh ginger, black peppercorns, and a curl of orange zest — until they are silky and fragrant all the way through. The poaching liquid is then strained and reduced into a glossy syrup that you spoon generously over each pear before serving, making every bite sweet, warmly spiced, and just a little tangy. This is the kind of elegant dessert that looks like it came from a restaurant kitchen but comes together in a single saucepan with no special equipment beyond a melon baller and a fine-mesh strainer. Because every ingredient here is naturally free of peanuts and peanut derivatives, there is no label-checking anxiety — just straightforward, beautiful cooking. A scatter of pomegranate arils and roughly chopped pistachios on top adds color and a little crunch if you want to dress things up even further. Serve them warm or at room temperature and watch them disappear.
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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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