I'm back from my whirlwind trip to Japan and Korea and am bursting at the seams (it could also have something to do with the 5+ daily meals I consumed) to try out over a dozen dishes I came up with while away from the kitchen and this blog.
I set out to be inspired by new flavors and ingredients, but the greatest inspirations came during all the quiet moments in between a week and a half of prolific eating. Whether I was on a plane seven miles above the rest of the world or on a crowded yet eerily quiet Tokyo subway, these little out-of-context pauses gave me time to reflect, not only on all the new foods I tried, but on all the ingredients waiting for me back at home.
This dish was born during one of those contemplative moments. Its complex harmony of aromas, textures and tastes belies the utter simplicity of its preparation. Served warm over a pile of vanilla ice cream it makes for a compelling dessert, while serving it with strained yogurt and a little granola makes for a fast healthy breakfast.
This recipe first appeared on norecipes.com but due to its age I've moved it here to my personal recipe archive. Check out the full No Recipes Archives for more older recipes, or check out some of my favorite recipes.
Units
Ingredients
- 3 quartered Bosc pears peeled cored and
- 8 ounces pomegranate juice (I used POM 100%)
- ¼ cup evaporated cane sugar
Instructions
- Put the 3 quartered Bosc pears, 8 ounces pomegranate juice and ¼ cup evaporated cane sugar in a pot making sure the pears are completely covered (add more juice and sugar if need be). Bring the mixture to a boil and turn down the heat to maintain a gentle simmer. Cover with a lid set ajar and cook for 20 minutes or until the pears are a deep crimson and they are firm but no longer crunchy.
- Serve with a scoop of vanilla ice cream, yogurt, or by themselves, doused in the poaching liquid.
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