Pecan Free Spiced Poached Pears in Pomegranate Juice
Poached pears have a way of making any table feel a little more special, and this version delivers serious elegance with a deeply spiced, jewel-toned pomegranate syrup that tastes like it took all day. Firm Bosc or Anjou pears are simmered low and slow in a fragrant bath of pomegranate juice, grape juice, honey, cinnamon, star anise, ginger, and orange zest until they're silky and infused with warm, complex flavor. The poaching liquid then gets reduced into a glossy syrup that you spoon right over the top — it's the kind of finishing touch that looks restaurant-worthy but comes together in a single saucepan. Every ingredient here is naturally free of tree nut concerns, so there's no need to scan labels or swap anything out. The optional toppings — pomegranate arils and chopped pistachios — add a little crunch and color, but the pears are stunning on their own if you'd rather keep it simple. Serve them warm, at room temperature, or even chilled the next day; the flavor only deepens as they rest in that gorgeous syrup.
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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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