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Pears Poached in Ginger Pomegranate Molasses Syrup

Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Author Lucia Hawley

Ingredients

  • 4 pears not super ripe! need to be firm enough to peel and withstand the poaching
  • 4 cups water
  • 1/4 cup honey use more or less to your preference
  • 1/4 cup pomegranate molasses
  • 1/2 cup fresh orange juice or just juice from one orange
  • 4 1- inch pieces of orange peel
  • 4 1- inch pieces of fresh ginger root you can peel if you'd like, but not required
  • 1 bag of hibiscus tea
  • fresh pomegranate seeds to garnish, optional
  • coconut cream or heavy whipped cream to garnish, optional

Instructions

  1. Peel the pears from top to bottom. Discard the peels (or eat them! Or dehydrate them to save for later!)

  2. In a medium pot, combine the water, honey, pomegranate molasses, orange juice, orange peel, ginger root and hibiscus tea and whisk gently to combine over medium heat.
  3. Gently place the pears in the poaching liquid, and add additional water so the pears are mostly covered (they will float a bit, and that's OK).
  4. Bring the pot up to a boil, then reduce heat to medium-low and poach for 40 minutes.
  5. Remove the pears gently from the liquid, and transfer the pears to a serving plate or bowl.

  6. Strain the poaching liquid into a liquid measuring cup (or bowl) in order to remove the tea bag and other flavoring agents, then place the strained liquid back into the cooking pot and bring up to a boil once more, then return the pot to medium heat and cook until the poaching liquid has turned to a syrup, about 20 minutes.

  7. Once ready to serve, drizzle the plated pears with the reduced pomegranate syrup, additional honey, chopped nuts and seeds or whipped coconut cream or heavy whipping cream.