Cinnamon-Infused Pears with Pomegranate Syrup
Here is a totally elegant, yet incredibly easy holiday dessert which will “wow” your guests. Consider baking the pears and preparing the syrup ahead. Then at dessert time, let everyone have fun creating their own “sweet ending!”
Recipe adapted from The POM Council (www.pomegranates.org)
Recipe adapted from The POM Council (www.pomegranates.org)
Servings: 4
Ingredients
Pomegranate Syrup
- 1 cup 100% unsweetened pomegranate juice like POM
- 1/2 cup coconut palm sugar see MPM Mini-Bites
- 2 tablespoons orange juice fresh squeezed if possible
- 2 teaspoons orange zest
- 1 cinnamon stick
- 4 medium pears firm, peeled, halved and cored
- 1 medium pomegranate quartered, arils (seeds) removed
- 1 pint vanilla gelato or ice cream
- 4 decorative serving glasses
Instructions
- Pomegranate Syrup: in a 1-quart saucepan, combine pomegranate juice and coconut palm sugar. Over high heat, bring mixture to a boil, stirring constantly, until coconut palm sugar is completely dissolved. Boil for 1 minute or until a light syrup forms, coating the back of a spoon. (Be careful to not let thicken too much or the syrup will harden upon cooling.) Remove from heat; let cool. Stir in orange juice, orange zest and cinnamon stick.
- Baking Pears: preheat oven to 350 degrees F. Arrange pears cut-side down in a 9 x 13-inch baking dish. Pour pomegranate syrup mixture over pears. Bake for about 45 minutes, or until pears are very tender basting every 15 minutes. Let cool for about 10 minutes. Discard cinnamon stick.
- Assembly: place a scoop (or 2!) of ice cream or gelato in each serving glass. Arrange 2 pear halves on top. Drizzle with pomegranate syrup; sprinkle with arils (pomegranate seeds). Serve immediately.
Notes
Make Ahead and Storage Tips: pomegranate syrup may be made up to 2 weeks ahead. Refrigerate in a tightly covered jar until serving time. Pears may be baked up to 2 days ahead. Cover and refrigerate until serving time.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey and maple syrup.
Seeding Pomegranates: the arils (seeds) are a delicious addition to salads, yogurt, smoothies as well as snacking. To remove seeds from a pomegranate: cut in quarters and carefully scoop out seeds with either a spoon or the tip of a paring knife.
Dairy-free alternative: try “ice cream” such as So Delicious made from coconut milk.
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