Spiced pomegranate poached pears

The perfect way to get the best from a fruit that deserves more attention

Screenshot 2023-07-26 190419

Using the versatility of a rice cooker’s sealed type of cooking this autumnal recipe makes a perfect light treat with no alcohol required. The pomegranate and spices during poaching adds decadence to what are normally thought of as a less exciting fruit.

Perfect for the holiday season but equally as good throughout the colder months. Give it a try – you will be surprised at how good it is.

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

INGREDIENTS
 2 firm pears Anjou / Bosc, peeled, halved, cored
 2 cups pomegranate juice
 2 cups apple juice
 2 whole cloves
 1 stick (7cm) cinnamon or 1⁄2 tsp of cinnamon powder
 2 pieces star anise
 3 black cardamon pods
 1 (2.5cm) piece fresh ginger peeled, cut into thin slices
 Peel one clementine (optional)

HOW TO MAKE
1

Place the pomegranate juice, apple cider, cinnamon stick, clementine peel, cloves, star anise, cardamon pods and ginger in rice cooker inner bowl (poaching liquid)

2

Place the pear halves into the poaching liquid.

3

Close the rice cooker lid and select the SLOW COOK function for 50 minutes, or until tender (a toothpick should go through easily). You could also use the WHITE RICE function at a push.

4

Open rice cooker lid and turn pears over. Turn off keep warm. Let the contents rest for 1 hour (lid closed).

5

Turn pears over again and let them rest for another hour (lid closed).

6

Serve in an ornate glass (with stem works best) or on an orange fruit stand (see photo). Garnish
with cinnamon stick and/or star anise. Serve with pancakes and/or ice cream to liven things up if you need it.

Ingredients

INGREDIENTS
 2 firm pears Anjou / Bosc, peeled, halved, cored
 2 cups pomegranate juice
 2 cups apple juice
 2 whole cloves
 1 stick (7cm) cinnamon or 1⁄2 tsp of cinnamon powder
 2 pieces star anise
 3 black cardamon pods
 1 (2.5cm) piece fresh ginger peeled, cut into thin slices
 Peel one clementine (optional)

Directions

HOW TO MAKE
1

Place the pomegranate juice, apple cider, cinnamon stick, clementine peel, cloves, star anise, cardamon pods and ginger in rice cooker inner bowl (poaching liquid)

2

Place the pear halves into the poaching liquid.

3

Close the rice cooker lid and select the SLOW COOK function for 50 minutes, or until tender (a toothpick should go through easily). You could also use the WHITE RICE function at a push.

4

Open rice cooker lid and turn pears over. Turn off keep warm. Let the contents rest for 1 hour (lid closed).

5

Turn pears over again and let them rest for another hour (lid closed).

6

Serve in an ornate glass (with stem works best) or on an orange fruit stand (see photo). Garnish
with cinnamon stick and/or star anise. Serve with pancakes and/or ice cream to liven things up if you need it.

Notes

Spiced Pomegranate Poached Pears

You can also refrigerate these overnight for a more intense flavour and colour.
Obviously use vegan ice cream if required, particularly a good idea for
people with dairy allergy.