Recipe by Chef Michael Swamy
Wine – poached pears are one of the classic desserts we learn in culinary school. Over the years, I have made many versions of this recipe but this one remains a favourite thanks to its spicy twist.
3 cups pomegranate juice, sweetened
1 teaspoonpink peppercorns, crushed
2 inch piece fresh ginger, peeled & crushed
4 large pears
a few fresh mint leaves (for garnish)
- Combine the pomegranate juice, pink peppercorns, and ginger with 1 cup waterin a wide medium-sized saucepan and bring the mixture to a gentle simmer over medium flame.
- Meanwhile, peel the pears, leaving the stems intact. Slice ¼ inch off the bottom of the pears to create a flat base.
- When the liquid begins to boil gently, place the pears in the pan, making sure that they are in standing position and almost half-dipped in the liquid.
- Cook for 8 to 10 minutes until the pears are tender and cooked through. Take care to make sure that the fruit does not overcook.
- When pears are tender, remove pan from heat and allow pears and liquid to cool.
- When pears are cool, remove from pan and drain them well. Place a pear on a chopping board and using a small knife, starting from half an inch below the top, slitthe pear downwards, taking care to ensure that the pear is held together at the top. Make more downward slits, leaving an inch between each slit. Refrigerate pears and pan juice till chilled.
- Place the cut pear on a serving plate and twist gently so the cuts twist open to resemble a flower.
- Drizzle pan juices around the pear, garnish with mint and serve chilled.