Pomegranate Poached Pears

Pomegranates are used most often in Middle Eastern and Indian cuisine. Pomegranate juice can be purchased in most grocery stores. The concentrated form, pomegranate molasses, can be found in markets that carry Middle Eastern foods, markets such as Jay International Food, 3172 South Grand in the city and Global Foods Market, 421 North Kirkwood Rd. in Kirkwood. Fresh pomegranates are available through the fall at most grocery stores. The hard shell and the white pith of the pomegranate should be removed and discarded. The edible seeds can be stored in a plastic container in the refrigerator for three-five days.

These elegant poached pears can be served alone or accompanied by your favorite rugelach or biscotti.


1 cup pomegranate juice plus 1/2 cup water



4 tablespoons pomegranate molasses plus 1 1/4 cups water

1/4 cup granulated sugar

1 cinnamon stick

2 whole cloves

4 ripe, firm medium-sized Bosc pears, peeled, halved, and cored

1/2 cup pomegranate seeds from 1 pomegranate, for garnish


Combine either the juice-water mixture or the molasses-water mixture with the sugar, cinnamon stick, and whole cloves in a medium saucepan. Bring the mixture to a boil and immediately turn down the heat to keep the mixture at a simmer.

Add the prepared pears to the simmering liquid and cook over low heat for 15 minutes.

Using a slotted spoon, transfer the pears to a bowl. Turn the heat under the pan to medium-high and continue to simmer the liquid for an additional 5-10 minutes or until it is slightly thickened and syrupy. (Pears and poaching syrup can be stored in 2 different containers in the refrigerator for up to two days. Before serving, gently heat syrup and spoon over cold or warmed pears.)

To serve, place two pear halves in a small bowl. Spoon equal amounts of syrup over each serving and garnish with a handful of pomegranate seeds.

Makes 4 servings.

Recipe adapted from: Feast From the Mideast, by Faye Levy. Published by Harper Collins, 2003.