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Poached Pears in Pomegranate Sauce

CONTEST CLOSED -- Winner announced soon! 

Turns out that December is National Pear Month!  Who knew?  By an amazing coincidence I was planning to make this pear dessert anyway ... now I can celebrate TWO events at once!

Pomegranate molasses is another name for pomegranate syrup.  If pomegranate molasses is not available in your area, make your own by simply boiling down pomegranate juice until the syrup is very thick, or whip up a batch of The Kosher Gastronome's version.

White wine used in the recipe, mostly because I wanted to use up leftover wine.   All water instead is fine.  I haven't tried this recipe with a sweet dessert wine ... try it and let me know how it tastes.

Poached pears stay firm, yet tender enough to be eaten with a spoon unpeeled (the pears, not the spoon). I'm not sure why, but although poached pears are rather easy to make, everyone thinks they are a complicated gourmet treat.   Serve warm or chilled straight out of the fridge.  I prefer using pistachio nuts as a garnish, but almonds, as you can see, work just as well.  However you serve them, let your friends think you cooked all day making this as a home-made gift for them.  You're welcome.


1/4 cup pomegranate molasses
1/2 cup white wine (or 1/2 cup water)
4 lemon rind strips
1/2 tsp. ground cardamom
4 Bosc pears
additional wine or water (if needed)
whipped topping, (garnish)
4 tsp. chopped nuts such as pistachios or almonds (garnish)

Whisk together the honey, sugar, pomegranate molasses, wine or water, lemon rind  and cardamon in a 2-quart saucepan.   Add cinnamon stick. Place the saucepan over medium heat until it comes to a simmer. Meanwhile, core the pears from the bottom; leave stems intact.  Carefully lay pears on their sides in the simmering liquid.  Poach pears uncovered for 10 minutes, then use tongs to carefully flip pears; continue to poach for another 10 minutes or until pears are tender (will pierce easily with a fork or table knife).  Syrup will thicken slightly; it will continue to thicken as it chills, so if it starts getting syrupy at this point, stir in additional wine or water a tablespoon at a time.  Remove from heat.  Discard cinnamon stick and lemon rind strips.

If serving chilled, transfer pears and syrup to a covered container and refrigerate, otherwise cover saucepan and keep warm up to 1/2 hour. Just before serving, transfer pears into dessert bowls or plates.  Stir syrup; if too thick, stir in a tablespoon or two of wine or water to thin it enough for drizzling.  Spoon sauce evenly over pears.

Garnish with whipped topping and/or chopped nuts, if desired, before serving. And now for the party details!  To help get everyone into party mode, we have a bunch of fabulous new cookbooks to give away! Leave a comment on this post for your chance to win one of:

How to enter: Visit the blogs listed. Then come back here and leave a comment saying which is your favorite Hanukkah-themed food and why.  Note that not all the blogs contain exclusively kosher recipes. Please use your own discretion while perusing.

Don't forget to stop by these other blogs to check out their Hanukkah Themed Recipes:

Donuts and Desserts:

Appetizers, Soups, Sauces, Drinks and other Hanukkah Food:

almonds chanukah dessert fruit hanukkah blog party nuts parve pears pistachios pomegranate vegetarian CrispyBitsnBurntEnds said…
I am loving this healthy take on a sweet treat! If I were to host Hanukah dinner, this dish would definately be my dessert to serve.
December 10, 2012 at 10:40 AM Shelley said…
Caramel Sufganiyot! Yum! Yum! Yum!

So glad you joined the blog party – can’t wait to see how you used the printables to decorate your home!


Shelley from The Kosher home!

December 10, 2012 at 11:19 AM koshertreiffood said…
This recipe is sooooo beautiful and I love pears. Thanks for sharing.
December 10, 2012 at 1:54 PM I Love Soup said…
The pears look utterly delicious. So happy I just bought a bottle of pomegranate molasses, as I was still wondering what to use for. Now I know! Thank you.
December 10, 2012 at 4:28 PM G6 said…
I was wowed by the edible jello menorah, but everything looks amazing!
December 10, 2012 at 8:25 PM ♡♥♬ Carolsue ♡♥♬ said…
Everything here looks so good! I am hooked on potato latkes -- why? Because they are made with potatoes and I love potato-anything!
Digicats {at} Sbcglobal {dot} Net
December 10, 2012 at 11:03 PM ....... said…
love poached pears and the cool spin with the pomegranate sauce sounds delicious. thanks for this great recipe! gigi. food and beauty blogger @ www.gigikkitchen.blogspot.com
December 10, 2012 at 11:32 PM grace said…
This looks really good! My favorite chanukah treat is definitely donuts!
December 11, 2012 at 12:00 AM Ayelet said…
WOw - they look pretty and delicious!
December 11, 2012 at 1:15 AM overtimecook.com said…
I love donuts, any donuts!

THese look delicious and probably a lot better for me than donuts!

December 11, 2012 at 1:33 AM Laura said…
I love poached pears, and these look especially yummy with the whipped cream slathered on top.
December 11, 2012 at 12:23 PM Amital @ OrganizedJewishHome said…
These pears look yummy. I've made a version before, and it's a Shabbat dessert we love.

Can I say I love my Mom's sugar cookies are my favorite?
December 11, 2012 at 3:33 PM Devora said…
I loved poached pears! I can even get some of my kids to eat them sometimes
December 12, 2012 at 1:33 PM Gianna said…
I've never thought of combining pears and pomegranates like this before.
December 12, 2012 at 2:44 PM bakingbeardy said…
I love the chocolate coins myself... Chocolate is good regardless of theme!
December 13, 2012 at 5:56 AM ilene said…
I love latkes.
December 13, 2012 at 9:08 PM Elena said…
I must admit: never tried a pear dessert, so this will be the first for me....
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