Pomegranate Pear Sundaes Recipes

BAKED PEARS IN SPICED POMEGRANATE SYRUP

Steps:

• Pre-heat oven to 350°F.
• In a small non-reactive sauce pan (such as stainless steel, glass, enameled or nonstick), combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute. Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
• Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven. Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve.
• Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)
• Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller.

PEAR AND POMEGRANATE SALAD

Steps:

• Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
• Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

SPICED POMEGRANATE-PEAR CAKE

Steps:

• In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

PEAR-POMEGRANATE PIE

Steps:

• Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
• Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
• Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
• Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
• Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

PEAR CRUMBLE WITH POMEGRANATE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
• Add the sliced pears to the prepared baking dish. In a small mixing bowl combine 3 tablespoons flour, 3 tablespoons brown sugar, cinnamon, nutmeg and salt. Sprinkle the mixture over the pears and toss to coat evenly.
• In a large mixing bowl, combine the remaining 1 cup flour and brown sugar with the oats. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled and you end up with a crumbly texture. Spread evenly over the pears.
• Place the baking dish in the oven until the crumble is golden brown, about 45 minutes. Allow to cool for 20 minutes. Serve alongside vanilla ice cream and Pomegranate Sauce. Garnish with pomegranate seeds.
• In a saucepan over high heat, add the pomegranate juice, honey, orange zest and cinnamon. Simmer until reduced by half and syrupy, about 10 minutes. Cool slightly before serving over the crumble.

PEAR & POMEGRANATE SALAD

Steps:

• In a blender, combine the first 7 ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop 1 pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices., Arrange lettuce on 4 plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately.

POMEGRANATE PEAR COCKTAIL

Steps:

• Place ice in a glass.
• Shake juice and vodka together and pour over ice.
• Serve.

CHOCOLATE - PEAR SUNDAES

Steps:

• Drain pears, reserving syrup.
• In small bowl combine fude topping, honey, and orange peel.
• Add 1 to 2 teaspoons reserved pear syrup to thin.
• Just before serving, spoon topping over pear halves in dessert dishes.