Xanthan Gum Free Spiced Poached Pears in Pomegranate Juice
Poached pears have a way of feeling impossibly fancy while actually being one of the more forgiving things you can make on a weeknight. These halved pears simmer low and slow in a deeply colored bath of pomegranate juice, grape juice, warm spices, and a touch of honey until they're silky-tender and jewel-toned all the way through. Cinnamon sticks, star anise, fresh ginger, black peppercorns, and a strip of orange zest do all the heavy lifting in the flavor department — no thickeners or stabilizers needed anywhere in the recipe. The poaching liquid gets strained and reduced into a glossy, spiced syrup that clings beautifully to every pear half, which is great news for anyone avoiding xanthan gum and similar additives that sneak into store-bought sauces and dessert glazes. Letting the pears rest in the syrup off the heat is the quiet secret step that deepens both the color and the flavor before you even plate them. A scatter of pomegranate arils and roughly chopped pistachios on top adds crunch and brightness if you want to dress things up for company. It's the kind of dessert that looks like it came from a restaurant but only asks you to peel some pears and keep an eye on a simmering pot.
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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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