This recipe for pomegranate poached pears takes the holiday flavours of pomegranate, citrus, cinnamon, ginger, cloves and vanilla, and pumps them into the slow cooker. That means by the time you get home, it smells better than a Glade commercial film set, and you have an elegant dessert worthy of company.
Slow Cooker Poached Pears with Less Sugar
Now, as you look at the ingredients in my slow cooker poached pears, you’ll notice I don’t use any white or brown sugar here- my sweetener of choice is the super trendy ingredient- pomegranate molasses. Oh yes, yum. This stuff is literally just pomegranate juice boiled down to a satisfying syrup that’s sticky, sweet, tangy and really fruity. If you go to Israel or anywhere in the Middle East, you’ll see it used everywhere in both sweet and savoury preparations. Honestly, I’m obsessed with the stuff and have been busting it out all over town. Usually you can find it in the “International” section of your grocery store, but if not, just substitute honey or brown sugar.
I also like using petite forelle pears in this slow cooker poached pears recipe because they look super elegant in a little dessert dish for a dinner party and are a much more manageable size for most folks after dinner. The result is a low sugar, nutrient dense dessert that let us relive the holidays without the guilt. Love, love, and love from me.
What’s your go-to healthy recipe to stay on track in the new year? Have you tried making delicious slow cooker poached pears?
This healthy dessert is a low sugar, nutrient dense dessert that let us relive the holidays without the guilt.
- 8 forelle pears
- 2 1/2 cups pomegranate juice
- 1/2 cups late harvest Riesling
- 1 tbsp pomegranate molasses
- 1 cinnamon stick
- Zest from half an orange
- 1 piece inch of ginger peeled and sliced
- Vanilla bean split (seeds and pod)
- 1/2 cup pomegranate seeds
- Toasted sliced almonds
- Plain 0% Greek Yogurt for serving
Peel pears and remove the core with a melon baller. Transfer to the slowcooker with the juice, wine, molasses, cinnamon stick, orange, ginger, cloves and vanilla bean. Cook on low for 3-4 hours.
Before serving, reduce the poaching liquid over high heat on the stove until thick and syrupy, about 8- 10 minutes. Serve on a bed of yogurt with a drizzle of sauce, almonds and pomegranate seeds.