Pomegranate Poached Pear with Pomegranate Seeds and Cocoa Nibs

With the success of my Moscato d'Asti and Vanilla Bean Poached Pear recipe instilling a new found love for poached pear, I worked diligently to come up with a second such dessert. Although Moscato d'Asti is a tough, if not impossible, act to beat, this dish is great—more than anything, pomegranate seeds and cocoa nibs are a perfect pair. Enjoy.

Pomegranate Poached Pear with Pomegranate Seeds and Cocoa Nibs

This recipe requires a half cup of pomegranate molasses. You can make that from the leftover poaching liquid—no need to use another four cups of juice. Once the pears are poached, just raise the heat and reduce per that recipe.

Makes two servings, each sharable.

Ingredients:

1 medium-large lemon, juiced
4 cups fresh pomegranate juice
1/2 cup turbinado (raw) sugar
2 European Pears, preferably Anjou, but Bartlett or Bosc fine, slightly firmer than you would eat
1/2 cup pomegranate molasses (see recipe)
1/2 cup pomegranate seeds (see How to De-Seed Pomegranate)
1/2 cup cocoa nibs

Using a small pairing knife, peal the skin off of the pears, keeping them as round looking as possible and leaving the top stem on. Core the pears from the bottom. Slice off the bottom 1/8-1/4", creating a base.

Combine the lemon and pomegranate juice in a three quart saucepan. Bring to a boil. Add the sugar and cook, stirring to dissolve, for 60 seconds.

Poaching the pears

Gently add the pears on their side to the liquid. Cover and simmer for about 40 minutes, until the pears are tender. Several times while simmering, turn the pears over and stir the poaching liquid.

Using a slotted spoon, reserve the pears to an airtight container. Let cool and then place in the refrigerator.

Plated and ready to serve

To serve, place a poached pear upright on a chilled plate along with a large scoop of vanilla bean ice cream. Spoon the pomegranate molasses over the pear and around the plate. Sprinkle a handful each of pomegranate seeds and cocoa nibs over the pear and around the plate, letting them stick to the pomegranate molasses. Serve. Pairs well with fortified Muscat from Southern Australia.