Pomegranate Poached Pears

POM isn't just Wonderful, it's also beautiful as evident here showcased with another gorgeous fall fruit. I've always been a pear lover and for years have made pears poached in cranberries during the holiday season. I thought I'd try something a little different with these and give them a blush of a different color.

They're super simple to make - pomegranate juice is combined with a little sugar, citrus rind and cinnamon, then peeled pears are poached in this colorful liquid for a mere 20 minutes. Cooled in the poaching syrup, the color deepens even more over time in the refrigerator. Download Pomegranate Poached Pears

They're really delicious and make a light, low calorie, sweet/tart cinnamon flavored finish to a heavy meal. I often serve them on a bed of creme anglaise which is just a fancy name for a thin vanilla pudding/sauce, but they shine quite nicely on their own, don't they? I served this one in a beautiful pink depression glass compote that my sister Linda gave me a b'zillion moons ago, but they're also beautiful standing up like little soldiers in a margarita glass or even in a wine glass. They make a darn fine holiday hostess gift too swimming in their colorful syrup in a pretty glass container. 

Thanks POM Wonderful for the inspiration to make these little beauties. We're certainly enjoying that care package you sent us. Obviously pomegranate juice isn't just full of good nutrition and teaming with antioxidants, it's also the catalyst for a whole ton of creativity too.

So what else did we have for dinner last night, you ask. I decided at the last minute to make a big pot of black bean soup, particularly since we've been eating rather WELL the past several days.

 
How can you make a bean soup at the last minute you ask? Why - with a pressure cooker of course. I found this recipe on line for Ybor City Black Bean Soup, started it cooking at 4:00 PM, and by the time the big guy was home at 6:00, dinner was ready! If you're terrified of using a pressure cooker, don't be. The new ones have come a long way in comparison to those old beauties that used to blow on a regular basis. Just follow the manufacturers directions and you won't have any problem. By the way, when you're cooking beans in it or anything that foams up, spray the inside of the lid with cooking spray and it'll keep the foam from collecting and plugging the pressure valve.

The only change I made to this recipe, was to add heat in the form of a jalapeno pepper, and I still found it needed a lot of extra hot sauce before it tingled the old taste buds. It certainly made good use of the ham bone I had stored in the freezer. If you're not into eating leftovers, for heavens sake cut the recipe in half. I've got black bean soup up to the yin yang!

Comments

[Mags]

I'm loving all these POM recipes. That way I'll know what to do with it (if it ever gets here..lol) That pear is very pretty sitting in your depression glass compote.

I do not have a pressure cooker. Yup, I'm one of those big babies who's skeered of them. Guess I'll have to take a look at the newer ones and see if it's something I can handle.

[June]

I can't wait to see what you do with your POM! Ya know, I was skeered of pressure cookers too until my twin seester sent me one for Christmas about 5 years ago. She uses it to prep the most incredible spare ribs that she finishes in the oven. Hey it ain't so fun grillin' outside when it's a chillin' minus 20 and the north wind's blowin'. I've used the pressure cooker for many things since - it's great for stews and braises too. Gives ya a finished product in less than half the time.