BAKED PEARS IN SPICED POMEGRANATE SYRUP
These baked pears are a wonderful light autumn or winter dessert, perfect for the holidays!
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 pear half, Calories 161, Fat 0g, Carbohydrate 42g, Protein 1g, SaturatedFat og, Sugar 35g, Fiber 4g, Sodium 22mg, Cholesterol 6mg
POMEGRANATE-POACHED PEARS
Mixing low-fat Greek yogurt with crème fraîche yields a decadent-tasting topping with less saturated fat.
Provided by Josh Miller
Yield Serves 4 (serving size: 1 pear half and 1 1/2 tbsp. yogurt mixture)
Number Of Ingredients 10
Steps:
- Peel, halve, and core three firm pears. Melt unsalted butter in a medium skillet over medium-high. Add pears, cut sides down; cook until browned, about 5 minutes. Add Pinot Noir, pomegranate juice, 1/4 cup maple syrup, vanilla extract, and cinnamon stick. Cover and simmer until tender, about 15 minutes. Let cool slightly. Stir together plain 2% reduced-fat Greek yogurt, crème fraîche, and 1 tsp. maple syrup in a small bowl. Spoon over pears; garnish with lemon zest.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Fat 8 g, Fiber 5 g, Protein 4 g, SaturatedFat 5 g, Sodium 22 mg, Sugar 20 g, UnsaturatedFat 2 g
POMEGRANATE CHEESECAKE
This is a delicious and beautiful dessert that is perfect for holidays and special occasions. It also makes a very romantic dish! It is from Better Homes and Gardens magazine.
Provided by gothchef
Categories Cheesecake
Time 51m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Prep: 50 minutes.
- Bake: 1 hour, 25 minutes.
- Cool: 2 hours.
- Chill: 4 hours.
- Prepare Pomegranate Sauce.
- Preheat oven to 350°F In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
- Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
- Reduce oven temperature to 325°F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
- Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.
- *TIP* Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
- EACH SERVING WITH SAUCE: 490 cal, 33 g fat (20 g sat. fat), 143 mg chol, 246 mg sodium, 42 g carbo, 8 g pro. Daily Values: 24% vit. A, 6% vit. C, 9% calcium. 10% iron.
- Pomegranate Sauce (start to finish: 18 min).
- In a saucepan bring pomegranate juice to boiling. Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
- EACH SERVING: 33 cal, 3 mg sodium, 8 g carbo. Daill values: 5% vit. C, 1% iron.
Nutrition Facts : Calories 495.9, Fat 32.7, SaturatedFat 18.5, Cholesterol 139.8, Sodium 280.2, Carbohydrate 45.1, Fiber 1, Sugar 34.3, Protein 7.2
SPICED PEARS AND POMEGRANATE
An easy fruit dessert made with fall fruit that can be served with a cheese selection.
Provided by misslisa
Categories Desserts
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 38.9 g, Fat 1.9 g, Fiber 5.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 28.6 g
POMEGRANATE-POACHED PEARS WITH CHEESECAKE FILLING
Get your fall on with our Pomegranate-Poached Pears with Cheesecake Filling! The pomegranate-poached pears combo make this recipe a delicious delight.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring juice, water and 1/4 cup sugar to boil in 2-qt. saucepan, stirring frequently until sugar is completely dissolved. Add pear halves; simmer on medium-low heat 20 min. or just until tender, stirring occasionally.
- Remove pears from liquid. Place on 4 dessert plates. Bring liquid to boil; cook on medium heat 30 min. or until liquid is reduced to 1/3 cup, stirring occasionally.
- Meanwhile, mix Neufchatel and remaining sugar until blended. Gently stir in COOL WHIP until blended. Fill pear halves with Neufchatel mixture; drizzle with pomegranate sauce.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
CHEESECAKE WITH POMEGRANATE SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 10h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
- Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
- Reduce the oven temperature to 325 degrees F.
- For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
- Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
- For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
- Pour the pomegranate sauce on top of the cooled cheesecake and serve.
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
POACHED PEARS WITH VANILLA-POMEGRANATE SYRUP
Pomegranate seeds and syrup are the backdrop for mildly sweet pears and vanilla.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Cut pomegranates in half. Remove seeds from one half; reserve (you should have about 1/2 cup seeds). Extract juice from remaining halves with a citrus juicer. Strain into a medium saucepan. (You should have about 3/4 cup juice.)
- Add honey, vanilla bean and seeds, and 4 cups water to pan. Bring to a boil. Reduce heat, and simmer 5 minutes.
- Carefully add pears. Cover, and cook until pears are tender, 3 to 5 minutes. Using a slotted spoon, transfer pears to a plate; let cool slightly. Remove vanilla bean halves from poaching liquid; halve again lengthwise, reserving for garnish. Reserve 6 tablespoons poaching liquid.
- To serve, divide pears among 4 bowls; sprinkle with reserved pomegranate seeds, dividing evenly. Drizzle each bowl with 1 1/2 tablespoons poaching liquid, and garnish with a vanilla bean quarter. Serve warm or at room temperature.
Nutrition Facts : Calories 185 g, Fiber 10 g, Protein 2 g, Sodium 2 g
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