Wine-poached Pears with Pomegranate


One of my most distinct kitchen memories is watching my father peel pomegranates for me. Every weekend during pomegranate season, he would stand at the sink, juice-splattered apron tied delicately around his waist, and shuck the fruit like oysters, one after the other. The result of his hard work--a large Tupperware container full of the jewel-bright seeds--would live in the refrigerator for a week, where I reached for it every night after dinner to throw back large handfuls of the tart fruit. After his death, this tender gesture of my father's solidified my love for and association with pomegranates; I've even titled my forthcoming collection of essays The Pomegranate King, after him. This recipe came out of an idea for a winter fruit salad to take to book club on a weekend morning. I had my own Tupperware container full of pomegranate seeds (my favorite way to eat them is still just plain, by the handful) in the refrigerator, but wanted to fancy them up a little for brunch. I had a few Bosc pears on hand and a bottle of good Viognier in the fridge, and thought that softening the pears would add a nice textural contrast to the firm seeds. As with all fruit salads, this one is very adaptable; citrus segments, toasted walnuts, or flaked coconut could all make nice additions. You can also use this salad as a topping for pancakes, waffles, or as part of a parfait with yogurt or ice cream. Added bonus: the reduced poaching liquid makes a wonderful syrup to add to tea and cocktails or to use in baking

What you will need

1 bottle Viognier or other fruity white wine

3-4 Bosc or Anjou pears

1/4 cup sugar

1 cinnamon stick

1 whole vanilla bean

5-6 cardamom pods, lightly smashed

3-4 whole cloves

2 cups pomegranate seeds (arils)


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