Mulled Pomegranate Cider Poached Pears
yields: 4 poached pears (serves 8 w/ ice cream)
Ingredients
Mulled Pomegranate Cider Poached Pears
- 2¾ cups pomegranate juice
- ¼ cups fresh orange juice, from 1 large orange
- 1½ teaspoons orange zest
- 6 whole cloves
- 3 cardamom pods, crushed
- 2 cinnamon sticks
- 4 medium ripe firm bosc pears, peeled, halved, and cored
Quick Candied Pecans
- 1 tablespoon unsalted butter
- ½ cup chopped pecans
- 2 tablespoons granulated sugar
INSTRUCTIONS
Mulled Pomegranate Cider Poached Pears
- Combine the pomegranate juice, orange juice, orange zest, cloves, crushed cardamom pods, and cinnamon sticks to a large saucepan nd bring it to a boil over medium-high heat.
- Reduce to simmer and nestle in the pear halves, cut side down. Cook, covered with a small crack to allow steam to escape, for 20-25 minutes, or until the pears are soft when poked with a knife.
- Use a slotted spoon to remove the pears from the poaching liquid and transfer to a plate.
- Return the pomegranate cider to a boil over medium heat and reduce to a syrup for about 10-15 minutes. Remove from heat.
- Serve warm pear halves over scoops fresh cardamom ice cream with a drizzle of the mulled pomegranate syrup and a small handful of candied pecans.
Quick Candied Pecans
- Melt the butter in a small pan over medium-low heat. Add the pecans and sugar and stir to coat.
- Cook, stirring, until the sugar dissolves completely and begins to lightly brown.
- Transfer the pecans to a sheet of parchment paper and spread them out with a spoon to cool.
- Once cool and crisp, break them up and serve over poached pears and ice cream.
