Few desserts seem more sophisticated than a beautiful, blood-red poached pear (perhaps maybe creme brulee…). They’re also one of my favourite things to eat, especially after a relatively heavy meal.
Traditionally poached in red wine, I thought I could try something a little bit different and poach the pears in pomegranate juice instead. I threw in some warm spices and then reduced the poaching liquid to a luscious glaze. And, honestly, it’s craveably good and you don’t miss the wine.
But the best part about this dessert is that it can be made a few days in advance and simply reheated when it’s time to serve.
How to Make Poached Pears Without Using Wine
This recipe is achingly simple but it looks so classy when it’s done that you will think you’re in a fine dining restaurant.
You want to start with some pomegranate juice. Make sure you’re using 100% pomegranate juice that has no added sugar or the entire dish has a risk of becoming too sweet. Add the juice to a large pot along with some water.
Now, add in some whole spices. I like to throw in some cinnamon sticks, black peppercorns, cardamom pods and a star anise. Don’t go overboard as you don’t want to overwhelm the flavour, but it’s nice to have a bit of spice with the pears.
Also add in a few strips of orange zest that you’ve removed with a vegetable peeler and a bit of sugar.
Set the pot over medium heat and bring everything up to a simmer, stirring to dissolve the sugar. Once the liquid is simmering, reduce the heat and add your pears.
I like using Bosc pears as I find they stand up to the poaching time quite well. Use pears that are medium-ripe as underripe pears will take much longer to cook until tender. Peel the pears, but leave the stems on.
Lower the pears by their stems into the simmering liquid and then allow them to simmer in the liquid until they’re very tender – when pierced with a knife they will offer very little to no resistance.
How long this takes really depends on how ripe your pears are, but if you have used medium-ripe pears, expect it to take roughly 30 minutes.
Once your pears are done, go ahead and remove them from the liquid and set them aside. Increase the heat and bring the poaching liquid to a vigorous simmer.
Allow the liquid to simmer, stirring every so often, until it reduces significantly and thickens to a luscious, syrupy consistency.
Add the pears back into the syrup, just to heat up again. Then, it’s time to serve!
Plate the pears, then strain the spices from the liquid. Drizzle the pears with some of the glaze and, if desired, serve with a side of vanilla ice cream (something I highly recommend!).
If you want to make this dessert in advance, you can also simply add the pears to an airtight container and cover with the poaching liquid.
They’ll keep in the fridge for a few days – just reheat gently on the stove before serving!
Poached Pears Without Wine
Ingredients
- 750 ml (3 cups) 100% pomegranate juice
- 50 g (¼ cup) caster sugar or granulated sugar
- 4 cardamom pods lightly crushed with the back of a knife
- 2 cinnamon sticks
- 2 strips orange zest removed with a vegetable peeler
- 1 star anise
- ½ tsp black peppercorns
- 4 medium Beurre Bosc pears ripe but still firm, peeled, stems left on
Instructions
- To a large saucepan or small Dutch oven, add the pomegranate juice and 250ml (1 cup) of water. Add the sugar, cardamom pods, cinnamon sticks, orange zest, star anise and peppercorns. Set over medium heat and bring to a simmer, stirring to dissolve the sugar.
- Once the mixture is simmering, reduce the heat to low and very gently lower the pears into the liquid. Simmer on low until the pears are very tender and the flesh offers no resistance when pierced with a knife, about 30 minutes. Remove the pears from the pot.
- Increase the heat to medium-high and bring the poaching liquid to a vigorous simmer. Cook, stirring occasionally, until the liquid has reduced and thickened enough to coat the back of a spoon and has a glaze-like consistency, about 35-45 minutes (see note 1).
- Strain the solids from the glaze, then return the pears to the pot and warm through over low heat for a few minutes. Serve drizzled with the glaze. Vanilla ice cream alongside is a great optional addition.
Notes
- Pear cook time can vary depending on the ripeness. Medium-ripe pears will take closer to 30 minutes, underripe pears will take closer 45 minutes and upwards of an hour. Make sure to check periodically for doneness.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
One of the most visually striking desserts in my lexicon, these poached pears are also effortlessly simple to make and can be made days in advance.
Are you after an alcohol-free poached pear? Have any questions about this recipe? Let me know in the comments!
