Pomegranate & Vanilla Poached Pears

Prep Time
Cook Time
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Recipe: #33764

November 16, 2019

"These poached pears are delightful - they are not only appealing to the eye but make for a perfect end to dinner due to their deliciousness without ruining your waistline."

Original is 4 servings


  • Serving Size: 1 (310.2 g)
  • Calories 216.5
  • Total Fat - 4.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 2.1 mg
  • Sodium - 28333.6 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 30.5 g
  • Protein - 5.6 g
  • Calcium - 106.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine pomegranate juice, agave syrup, vanilla bean and seeds (extract or vanilla bean paste), cinnamon stick (if using), and salt in a small saucepan. Bring to a simmer; add prepared pears. The liquid should cover the pears.

Step 2

Reduce heat to a low simmer, and poach the pears until tender, about 20 minutes. Carefully remove pears from the pan onto a plate.

Step 3

Return liquid to medium heat and reduce by one half to the consistency of maple syrup, about 15 minutes. Stir lemon juice and adjust seasoning.

Step 4

Slice poached pear halves in 1/4-inch wide slices, leaving them connected at the top of the pear. Place 1/4 cup of the drained yogurt in a mound on a chilled plate. Fan the sliced pear leaning against the yogurt. Drizzle with the reduced sauce and sprinkle with chopped almonds.

NOTE 1: The pears must be submerged below the liquid. If they are not submerged, transfer the mixture to a smaller saucepa. you can also place a piece of parchment paper directly on top of the pears to prevent the exposure to air and stop the pears from turning brown.

NOTE 2: If you do not have Greek yogurt, which is thicker and richer than regular yogurt, you can drain regular yogurt overnight in a cheesecloth-lined colander to remove some of its liquid.

NOTE 3: The poaching syrup can be prepared the day before; it will thicken when chilled in the refrigerator overnight. Bring the syrup to room temperature before drizzling over pears.

NOTE 4: Use mature pears so that the flavors infuse easily and the pears cook well.


No special items needed.

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