Pomegranate Poached Pears + New Year's Cocktail (in one!)

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 

Serves 6

  • 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
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  • 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)