This dessert makes the most of fall fruits by poaching them in pomegranate juice, cinnamon sticks and star anise. Not only is this sweet, fruit treat delicious, it looks absolutely beautiful served on a small white plate.
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4 bosc pears
4 cups (32 ounces) unsweetened pomegranate juice
2 cinnamon sticks
2 pieces of whole star anise
- Peel the pears, leaving the stems intact if there are any. Place in a medium saucepan and add the pomegranate juice to cover. If there isn’t quite enough, just add water to cover. Slice the kumquats into rounds and add to the pears. Add the cinnamon sticks and star anise.
- To keep the pears from bobbing above the liquid as they simmer, cut a round piece of parchment the size of the saucepan. Then cut a hole in the middle (to let out steam). Place the parchment on top of the pears.
- Turn the heat on to medium-high and bring to a boil. Then lower the heat to medium-low and simmer until the pears are tender and can be easily pierced with the tip of a paring knife, about 30 minutes.
- Let the pears cool in the juice. Serve room temperature or chilled.
Each pear contains:
Total fat 0.5g
Saturated fat 0g
Trans fat 0g
Total carbohydrate 78g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness