Pomegranate Poached Pears with Cardamom Cream is an elegant and stunning dessert that celebrates winter produce and seasonal flavors. Simmer ripe bosc pears in a rich red wine and pomegranate broth scented with orange rind and cinnamon. Top them with fluffy vanilla and cardamom-spiced cream. The result is a photo-worthy dessert plate that unites bright fruity flavors with a deeply satisfying sauce.
How to Make Pomegranate and Wine-Poached Pears
Poaching pears is an easy culinary technique that is guaranteed to impress. For this recipe, I like to simmer my pears in a poaching liquid made from tart pomegranate juice, full-bodied red wine, sweet honey, and some choice aromatics. I love orange peel for bitterness and cinnamon and cloves for warming, seasonal spices.
While these flavors meld in a pot on the stove, prepare your pears for poaching. You’ll need to peel the pears completely to allow the fruit to absorb all of the delicious pomegranate and red wine flavors. Leave the stems on for a natural garnish.
The pears are done simmering when they’re easily pierced with a fork or knife. They should be buttery soft and deep red from the poaching liquid. At this point, set the pears aside and reduce the liquid to a syrupy consistency. This will become a dramatic garnish for your cardamom cream topping.
Pomegranate Poached Pears with Cardamom Cream
Pomegranate Poached Pears with Cardamom Cream is an elegant and stunning dessert that celebrates winter produce and seasonal flavors. Simmer ripe bosc pears in a rich red wine and pomegranate broth scented with orange rind and cinnamon. Top them with fluffy vanilla and cardamom-spiced cream. The result is a photo-worthy dessert plate that unites bright fruity flavors with a deeply satisfying sauce.
Ingredients
- 2 cups Merlot
- 1 cup pomegranate juice
- 1 cup water
- ½ cup honey
- Peels from 1 orange
- 2 cinnamon sticks
- 2 teaspoon whole cloves
- 6 bosc pears, firm and unripe
Cardamom Cream
- ½ cup full-fat cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- ½ teaspoon cardamom
- Pinch sea salt
French toast (Optional)
- 3 eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 4 thick slices rustic bread
Instructions
- In a large pot, combine all of the ingredients except the pears over medium heat and bring to a simmer.
- Meanwhile, the peel pears, leaving them whole with stems intact. Add the pears to the poaching liquid and simmer, covered, for 20-35 minutes, until soft when a knife is inserted gently.
- Remove the pears from the pot and cool. Continue simmering the poaching liquid uncovered, reducing until it starts to thicken, another 30 minutes. This is an excellent reduction that can be used on top of the tart or for future use on things like ice cream, French toast, and beyond.
Cardamom Cream
- In an electric mixer, whip the cream cheese until light and smooth, 2-3 minutes. If there are clumps, warm slightly and then continue mixing until creamy.
- With the mixer running, slowly pour in the cream. When all the cream is in, stop and scrape down the sides of the bowl.
- Whip again. The mixture will quickly thicken. Stop mixing once you see this happen.
- Add the lemon juice, vanilla, maple syrup, cardamom, and salt. Continue whipping on very slow speed until evenly combined into a light, fluffy texture.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
French Toast (Optional)
- In a shallow dish, whisk together the eggs, milk, and vanilla until totally smooth.
- Heat a large, greased skillet over medium heat.
- Dip the bread slices in the egg mixture to coat both sides.
- When the skillet is hot, add the bread slices and cook until golden brown on both sides.
- Serve the french toast with poached pears and cardamom cream.
Notes
If you have leftover poaching liquid, be sure to save it to dress up the next morning’s French toast, pancakes or yogurt!
Cardamom Cream Recipe
The second part of this seasonal dessert recipe is light and fluffy cardamom cream. It’s the perfect pillowy topper to earthy, sweet poached pears. All you need to make this vanilla and honey-flavored whipped cream is a mixing bowl, an electric whisk, and a few pantry staple ingredients.
For best results, be sure to use softened cream cheese and chilled heavy cream.
Serving Poached Pears with Cardamom Cream
Another great thing about this recipe is that you can serve the pears at room temperature. That means you can make your dessert hours (or even a day) ahead of time. Serve each guest a whole pear topped with plenty of cardamom cream and a drizzle of the reduced poaching liquid.
If you have leftover poaching liquid, be sure to save it to dress up the next morning’s French toast, pancakes or yogurt!
For more seasonal delights and decorating tips, come say hi on Instagram, where I love sharing fresh new recipes!
