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 PandaCategoryDessertsDifficultyBeginnerPlace the pomegranate juice, apple cider, cinnamon stick, clementine peel, cloves, star anise, cardamon pods and ginger in rice cooker inner bowl (poaching liquid)
Place the pear halves into the poaching liquid.
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.
Open rice cooker lid and turn pears over. Turn off keep warm. Let the contents rest for 1 hour (lid closed).
Turn pears over again and let them rest for another hour (lid closed).
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
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.