POMEGRANATE POACHED PEARS

Pomegranate Poached Pears image

Pears can benefit from an overnight soak in poaching liquid in the fridge. They'll pick up more flavor and the pomegranate's ruby color. Guests will enjoy identifying the subtle tastes in the reduction sauce from wine, rosemary and fruit juices.

Provided by Taste of Home

Time 1h45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups dry red wine or red grape juice
1 bottle (16 ounces) pomegranate juice
1 cup water
1/2 cup sugar
1/4 cup orange juice
2 tablespoons grated orange zest
3 fresh rosemary sprigs (4 inches)
1 cinnamon stick (3 inches)
6 medium pears
6 orange slices
6 tablespoons Mascarpone cheese

Steps:

In a Dutch oven, combine the first eight ingredients. Core pears from the bottom, leaving stems intact. Peel pears; place on their sides in the pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until pears are almost tender. Remove with a slotted spoon; cool. , Strain poaching liquid and return to Dutch oven. Bring to a boil; cook until reduced to 1 cup, about 45 minutes. Discard rosemary and cinnamon. Place an orange slice on each serving plate; top with 1 tablespoon cheese and a pear. Drizzle with poaching liquid.

Nutrition Facts : Calories 443 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 32mg sodium, Carbohydrate 61g carbohydrate (47g sugars, Fiber 6g fiber), Protein 3g protein.