Pomegranate Poached Pears With Yogurt Sauce Recipes
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
POACHED PEARS WITH VANILLA SAUCE
This dessert is a great ending to a special-occasion meal. Whole pears are lightly spiced and chilled, then served with a heavenly custard sauce.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.
Nutrition Facts : Calories 539 calories, Fat 13g fat (7g saturated fat), Cholesterol 174mg cholesterol, Sodium 33mg sodium, Carbohydrate 107g carbohydrate (96g sugars, Fiber 4g fiber), Protein 4g protein.
POACHED POMEGRANATE PEARS
The lovely sauce with tender pears is sure to please! Can be served warm or cold.
Provided by DoriBcookin
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pomegranate juice, orange juice, rum, 1/2 cup white sugar, brown sugar, cinnamon sticks, and cloves in a large pot; simmer until sugar is completely dissolved, about 10 minutes.
- Peel pears, leaving stem intact. Slice 1/4 inch off the bottom for pears to stand securely.
- Place pears gently in the pot and cover. Simmer for 30 minutes, basting pears every 5 to 10 minutes. Remove pot from heat and let stand for 30 minutes, continuing to baste occasionally. Remove pears from pot and set aside.
- Strain spices from poaching liquid and add 1/3 cup sugar. Return to a low boil and reduce until sauce is thickened, 10 to 15 minutes.
- Ladle sauce over pears to serve.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 128.3 g, Fat 0.4 g, Fiber 7.3 g, Protein 1.3 g, Sodium 17.1 mg, Sugar 110.9 g
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