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Poached Pears

Poached Pears

Ingredients

  • 1 bottle wine
  • 3 Cups water
  • 3/4 Cups sugar
  • Zest from one lemon
  • 1 stick cinnamon
  • 1 1/2 Teaspoon vanilla extract
  • 4 ripe, but firm pears (not Bosc), peeled but with stems intact, cut in half lengthwise and cored.

Directions

In a saucepan, combine wine, water, sugar, lemon zest, cinnamon stick, and vanilla.

Bring to a boil over high heat, then immediately reduce heat to low and allow to simmer for 5 minutes.

Add the pears, return to a simmer and cook, partially covered, just until pears are easily

pierced with a sharp knife. This usually takes 8 to 15 minutes.

Remove the pears from the liquid and allow them to cool on a plate. If you prefer them cold, chill for at least an hour.

Nutritional Facts

Servings4

Calories Per Serving417

Folate equivalent (total)17µg4%


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.


  • 4 ripe, firm Bosc pears
  • 1 ½ cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)

Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.