About the Recipe
This recipe is proof that one beautiful base can become two completely different experiences. Gently poached in pomegranate juice, wine, honey, and warm spices, these pears are tender, jewel-toned, and deeply aromatic. From there, you can take them savory or sweet — making this an elegant, versatile recipe perfect for entertaining.
Ingredients
Pears
4 underripe bosc, anjou, or bartlett pears, peeled, halved, and cored
3 cups pomegranate juice
1 cup pinot noir or gamay wine
½ cup honey
1 cinnamon stick
1 star anise
½ teaspoon cloves
Salad
1 shallot, minced
2 tablespoons red wine vinegar
1 teaspoon honey or dijon mustard
6 tablespoons olive oil
6 cups Baby arugula
1 cup Pomegranate arils
2 balls burrata cheese
½ cup toasted pecans, chopped
Poached pears, sliced
Reduced poaching liquid
Dessert
4 oz mascarpone cheese, very cold
4 oz or half cup cold heavy whipping cream, very cold
1 tablespoon honey
1 teaspoon vanilla extract
Toasted pistachios, chopped
Reduced poaching liquid
Preparation
In a pot combine the pomegranate juice, wine, honey, and spices. Bring to a simmer until the honey is fully incorporated. Once fully combined, reduce heat to below a simmer and add pears. The temperature of the liquid should be between 160-180 degrees.
At this point make a lid with a piece of parchment paper. You can make a cartouche by taking a square bit of parchment by folding it in half, then in half again into a smaller square. Then fold diagonally into a triangle, repeat this step several times until you have a thin triangle. Now you can cut a small slit at the tip of the triangle for a steam vent. To cut to the size of your pot, measure the length by holding up to the pot you are using and cut to the proper length. At this point, you may now unfold the paper and place it in the pot, atop the liquid to hold the pears under the liquid. Cover with a metal lid.
Be sure to maintain constant heat for your pears, always just below a simmer.
Once pears are tender you may remove from heat by placing them into another container and covering with some of the poaching liquid, this will keep them from drying out and maintain vibrant color. Store in the fridge uncovered until cold, then cover with a lid.
With the remaining liquid; leave in the original pot and bring to a boil. Once boiling reduce heat to a simmer and reduce until the liquid is a syrupy consistency.
Salad Instructions:
In a bowl combine the shallot, vinegar, honey or mustard. Begin slowly whisking in the olive oil to emulsify. Season to taste with salt and pepper.
Slice the pears into ½ centimeter slices width wise.
To assemble the salad in one bowl, toss the arugula with vinaigrette, half the pomegranate arils and half the pecans.
Place the tossed salad on the plates and top with the pears, torn pieces of burrata cheese, remaining pomegranate arils, and pecans. Drizzle with the reduced syrup.
Enjoy!
Dessert Instructions:
In the bowl of a stand mixer combine the mascarpone, heavy cream, honey, and vanilla. Beat on high until the mixture becomes light and fluffy.
To plate; place the chantilly on the bottom of a plate or bowl, spread to create a well in the center for the pears.
Place two pear halves in the chantilly well. Sprinkle with pistachios and drizzle with reduced syrup.
Enjoy!