Poached Pears with Vanilla-Pomegranate Syrup


Pomegranate seeds and syrup are the backdrop for mildly sweet pears and vanilla.


  • 2 pomegranates

  • 1 tablespoon honey

  • 1 vanilla bean, halved lengthwise, seeds scraped to loosen

  • 4 firm, ripe Bartlett pears, peeled, cut lengthwise into eighths, and cored


  1. Cut pomegranates in half. Remove seeds from one half; reserve (you should have about 1/2 cup seeds). Extract juice from remaining halves with a citrus juicer. Strain into a medium saucepan. (You should have about 3/4 cup juice.)

  2. Add honey, vanilla bean and seeds, and 4 cups water to pan. Bring to a boil. Reduce heat, and simmer 5 minutes.

  3. Carefully add pears. Cover, and cook until pears are tender, 3 to 5 minutes. Using a slotted spoon, transfer pears to a plate; let cool slightly. Remove vanilla bean halves from poaching liquid; halve again lengthwise, reserving for garnish. Reserve 6 tablespoons poaching liquid.

  4. To serve, divide pears among 4 bowls; sprinkle with reserved pomegranate seeds, dividing evenly. Drizzle each bowl with 1 1/2 tablespoons poaching liquid, and garnish with a vanilla bean quarter. Serve warm or at room temperature.

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