I'm a huge fan of making life easier in the kitchen. Afterall, that's one of the best ways to make cooking enjoyable, right? That's why I wanted to share this incredibly yummy recipe that will you give you 2 delightful dishes for the work of 1. (Can I count a cocktail as a "dish"? I think so.)
Poached Pears are wonderfully simple to prepare, yet feel decadent, fancy & perfectly festive. In this version, I pair delicately sweet Pomegranate juice with fragrant Cardamom & Bay. I promise, your guests will be wowed by the magical smell of the simmering cardamom!
Poached Pears in Cardamom & Bay
- 6 pears (I like a soft variety like bartlett, d'ajou or comice)
- 64 oz Pomegranate Juice
- 10 green cardamom pods
- 1 large bay leaf, or 2 small
- First, you'll need to core & peel your pears. Slice off a thin layer at the bottom of the pear, so that it can stand up on it's own. Hold the pear, bottom out, and with a sharp paring knife, carefully cut around the core, without poking through the top. Remove any remaining bits of core with a small spoon.
- Stand the pear up, gently hold the stem, and with a sharp knife, slice off the skin.
- Add Pomegranate Juice to a medium-sized pot over high heat
- Remove the seeds from the cardamom pods and lighty crush with a mortar & pestal or on a cutting board with a wooden spoon.
- Add crushed cardamom & bay to juice. Once it comes to a boil, reduce to a constant simmer
- Carefully add pears to the simmering juice. If they aren't fully covered in liquid, gently spoon juice over them every few minutes to get nice, even color.
- Simmer for approx 20 minutes, or until the pears are soft throughout, but not mushy. The time may vary depending on the variety of pear and how ripe they are.
- Once the pears are nicely poached, remove them with a slotted spoon and lay on a serving platter.
- Carefully pour the hot juice through a fine mesh strainer to catch all of the spices. Seperate half of the liquid into a pitcher to cool (THIS IS FOR YOUR YUMMY COCKTAIL!) and pour the remaining half back into the pan.
- Bring the heat back up to a slow boil on the remaining liquid. Cook for approximately 15-20 minutes more, until the liquid has reduced into a syrup.
Place your beautiful ruby poached pears onto a platter and drizzle with warm spiced pomegranate syrup. I like to top them with crushed pistachios, as well!
New Years Toast Cocktail
This simple combination is surprisingly complex. I hope you love it as much as I do!
- Cooled Spiced Pomegranate Juice
- Your favorite Sparkling White Wine
Pour 1/3 Spiced Pomegranate juice to 2/3 Sparkling Wine (or to taste)