Pomegranate Poached Pears
Jim Weber
Warming winter fruits with berries is a quick way to make an elegant and healthy dessert (see also: Fruit Compote). In this case, infusing the pear with the deep red color of the Pomegranate juice in the pressure cooker – or simply leave it in a covered pot on the stovetop for 20 minutes creates a beautiful and delicious sugar-free dessert.
- 6 pears
- 16 ounces pomegranate juice or other dark juice like blackberry, cherry, etc
- 2 teaspoons ginger, chopped
- 1 cinnamon stick
- 4 whole cloves
- 4 allspice berries
- few leaves sage, basil, or mint optional for garnish
Peel pears, leaving the stem in place. Pour the juice into the instant pot or stovetop pot and mix in the spices. Place pears in the pot. Lock the lid, set vent to closed. Set pressure cook to 9 minutes. Use "Quick Release," and remove pears to plates or bowls. Use Instant Pot's "Saute" mode to heat sauce until volume is reduced by half. Serve pears whole or sliced in half, drizzled with sauce, garnished with herbs. (Recipe #642)
