Guest blogger (and my dad) Peter Oatman presents a dessert that combines pears with the crunchy, brilliant punch of pomegranate seeds:
It is sometimes difficult to enjoy fruit in the winter months but here is a way to savor succulent pears with this colorful dessert.
Poached Pear Pomegranate
- Two firm DeAnjou Pears
- 1.5 cups white wine
- 1 medium pomegranate
- 4 Tablespoons real maple syrup
- 2 Tablespoons salted butter
- 2 oz Grand Marnier
- Orange milk chocolate slices
Peal and core pears and cut in half. In 2 quart sauce pan, poach pears in white wine and keep covered for 5 to 10 minutes until cooked but still firm. Set aside to keep warm in wine. Cut pomegranate in quarters and squeeze juice and seeds into saute pan removing white skin as needed. Add butter and maple syrup and boil until slightly thickened. Put warm pear halves on plate. Add Grand Marnier to sauce and flambé, pouring over pears while flaming. Add chocolate slices to plate and serve. Serves 4.