Pistachio Free Spiced Poached Pears in Pomegranate Juice
These poached pears are the kind of dessert that looks like it came from a fancy restaurant but comes together in a single saucepan. Firm Bosc or Anjou pears are simmered low and slow in a deeply fragrant bath of pomegranate juice, grape juice, warm spices, honey, and a strip of orange zest until they turn jewel-toned and silky all the way through. The poaching liquid is then reduced into a glossy, spiced syrup that gets spooned right over the top — rich, aromatic, and completely stunning. For anyone avoiding tree nuts, this recipe is naturally safe as written, since the only optional garnish that contains pistachios is clearly marked and easy to skip without losing anything essential. A scatter of pomegranate arils is all you need to finish the plate beautifully. It works equally well served warm on a cool evening or at room temperature as part of a dinner party spread, and the pears actually improve as they rest and soak up more of that incredible 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)
Can be omittedpistachios
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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