Yeast Free Spiced Poached Pears in Pomegranate Juice
Poached pears are one of those desserts that look impossibly fancy but come together with very little fuss, and this version is genuinely stunning. Firm Bosc or Anjou pears are simmered low and slow in a bath of pomegranate juice, grape juice, honey, and a whole constellation of warm spices — cinnamon, star anise, fresh ginger, black peppercorns, and a strip of orange zest — until they turn jewel-deep and silky all the way through. The poaching liquid then gets reduced into a glossy, ruby-red syrup that you spoon right over the top, making every plate look like it came out of a serious restaurant kitchen. Because this recipe relies entirely on fruit, juice, honey, and whole spices, there's nothing here that would sneak in any fermented or leavened ingredients — it's naturally free of yeast without any substitutions or workarounds required. Finishing with a scatter of pomegranate arils and roughly chopped pistachios adds a little crunch and brightness that takes the whole thing over the top, though the pears are absolutely gorgeous on their own. Serve them warm, at room temperature, or even chilled the next day — they actually get better as they sit and soak up more of that spiced 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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