Imagine a dessert that looks like it belongs in a five-star restaurant but can be effortlessly created in your own kitchen. These Mulled Pomegranate Cider Poached Pears are not just a dessert; they're an elegant culinary experience that marries the rich, deep flavors of spiced pomegranate cider with the delicate sweetness of perfectly poached pears. Whether you're planning a romantic dinner, impressing guests, or treating yourself to a gourmet moment, this recipe promises to elevate your dessert game with its stunning presentation and complex, warming flavors.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ripe pears
- 4 cups pomegranate cider
- 1 cup sugar
- 2 cinnamon sticks
- 5 whole cloves
- 1 star anise
- Juice of 1 lemon
Instructions
- Prepare the pears by peeling them carefully, keeping the stem intact. Use a melon baller or small spoon to remove the core from the bottom of each pear, creating a clean hollow.
- In a large, wide saucepan, combine pomegranate cider, sugar, cinnamon sticks, whole cloves, and star anise. Stir until sugar completely dissolves.
- Add lemon juice to the poaching liquid to help prevent the pears from browning and enhance the overall flavor profile.
- Place the peeled pears standing upright in the poaching liquid, ensuring they are mostly submerged. If needed, add a bit more cider to cover.
- Bring the liquid to a gentle simmer over medium-low heat. Do not allow it to boil, as this can cause the pears to break down or become mushy.
- Poach the pears for 20-25 minutes, occasionally turning them to ensure even cooking and color distribution. The pears are done when they are tender when pierced with a sharp knife.
- Carefully remove the pears from the liquid and set aside on a serving plate. Increase heat and reduce the poaching liquid by half to create a syrupy glaze.
- Strain the reduced syrup to remove whole spices, then drizzle over the pears before serving. Optionally, garnish with pomegranate seeds or a sprinkle of ground cinnamon.
Tips
- Choose firm, ripe pears that will hold their shape during poaching - Bosc or Anjou varieties work best.
- Keep the poaching liquid at a gentle simmer, not a rolling boil, to maintain the pears' delicate texture.
- For extra flavor depth, consider adding a splash of red wine or a vanilla bean to the poaching liquid.
- Use a sharp peeler to create smooth, even pear surfaces and remove any blemishes.
- Test pear doneness by inserting a sharp knife - it should slide in smoothly with minimal resistance.
- Save the reduced poaching syrup; it's delicious drizzled over ice cream or used in cocktails.
- For a stunning presentation, serve pears on a white plate and garnish with fresh pomegranate seeds or a mint leaf.
Nutrition Facts
Calories: 464kcal
Carbohydrates: 122g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
