Pomegranate and Poached Pears a Baby Boomer Queen Heart Healthy Recipe
Pomegranate and Poached Pears-Heart Healthy
Always prepare what is in season. It will be less expensive and have a better flavor. This is the time of the year for pears and pomegranates.They are both heart healthy.
I love pomegranates. I go outside and eat pomegranate until it is gone. When I was a child, my sister and I would occasionally get them in out stockings for the holidays.
There are over 5000 pear varieties grown throughout the world. Distinctions are usually made between Asian, European and American pear cultivars. So you have a variety to choose from. Americas favorite pear is the Bartlett. I like mine with cheese.
So, this recipe is the best of both worlds. I hope you enjoy it. Let me know…
Ingredients
* 4 ripe, firm Bosc pears
* 1 1/2 cups pomegranate juice
* 1 cup sweet dessert wine, such as Muscatel or Riesling
* 2 tablespoons sliced almonds
* 1/2 cup pomegranate seeds (1/2 large fruit, see tip on preparing pomegranates below)
* 4 tablespoons reduced-fat sour cream or low fat plain yogurt or sugar free cool whip
* 4 mint leaves for garnish…if you don’t have those…wash off some holly leaves…they are festive.
Drink a pomegranate martini while cooking your pears…it will take about 45 minutes to prepare this heart healthy dish
Directions
Peel pears, leaving them whole and stems intact.
Slice off the bases at an angle, but they still need to stand upright.
Use an apple corer or tomato corer, to remove cores, working from the base up.
Place the pears on their sides in a large 3- or 4-quart saucepan or small Dutch oven.
Pour pomegranate juice and wine over the pears.
Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes.
Turn very gently once or twice as they cook so they color evenly.
Using a slotted spoon, transfer the pears to a shallow bowl and set aside.
Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes. Until a pomegranate juice concentrate is made.
Meanwhile, toast almonds in a small dry skillet over medium~low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
HOW TO SERVE:
To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates.
Place a pear upright on each plate.
Drizzle remaining sauce over each pear.
Sprinkle pomegranate seeds around the pears and top with the almonds.
Garnish each serving with a dollop of sour cream (or yogurt or cool whip) and a mint leaf.
I like to take the pomegranate juice concentrate and put it in a squeeze bottle it is easier to use.
Serve with a pomegranate martini.
HOW TO PREPARE A POMEGRANATE:
To avoid the enduring stains of pomegranate juice, work under water!
Fill a large bowl with water.
Hold the pomegranate in the water and slice off the crown.
Lightly score the fruit into quarters, from crown to stem end.
Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith.
The seeds will drop to the bottom of the bowl and the pith will float to the surface.
Discard the pith.
Pour the seeds into a colander.
Rinse and pat dry.
The seeds can be frozen in an airtight container or sealable bag for up to 3 months. Eat pomegranate right from the freezer… a great snack to solve sweet cravings. They are heart healthy.
Bon Appetit
~The Baby Boomer Queen~
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