• 6servings
  • 40minutes
  • 326calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 3 cups cranberry-pomegranate juice

  2. 1 cup sugar

  3. 3-in. cinnamon stick

  4. 4 whole cloves

  5. Red liquid food color 6 medium Bosc pears (about 3 lb)

  6. 1 tsp vanilla extract

  7. Garnish: pomegranate seeds and mint sprigs

Instructions Jump to Ingredients ↑

  1. Combine juice, sugar, cinnamon stick and cloves in a large saucepan. Cover, bring to a boil, reduce heat and simmer, stirring until sugar dissolves. Add a few drops food color, if desired.

  2. Meanwhile peel pears, leaving stem attached. Add to saucepan, return to a simmer, cover and cook 15 to 20 minutes, turning pears occasionally, until tender when pierced in thickest part. Stir in vanilla.

  3. Cool pears in saucepan, then transfer with poaching liquid to a container. Cover and refrigerate until chilled.

  4. To serve: Halve pears lengthwise, leaving stem on 1 half. Scoop out core with a melon baller or small spoon. Cut a thin slice off bottom of halves with a stem; place upright in serving plates. Add other pear half, cut side up. Spoon some poaching liquid around pears.

  5. Planning Tip: Poach up to 2 days ahead. Refrigerate in poaching liquid. The longer pears poach, the deeper the color.


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