Pomegranate poached pears
6 small, firm, ripe, brown
Juice, freshly squeezed, orange, apple and berry
3 glass(es), pomegranate juice
½ cup(s), (110g)
vanilla bean paste
reduced-fat vanilla custard
½ cup(s), (125ml)
- Peel the pears, leaving the stalks intact. Remove the cores. Squeeze the lemon over the pears. Place the pomegranate juice, 2 cups (500ml) water, sugar and vanilla in a large saucepan. Cook, stirring, over low heat until the sugar dissolves.
- Add the pears and cover the surface with a sheet of baking paper. Simmer gently for 35-40 minutes, or until the pears are tender. Remove the pears from the pan using a slotted spoon. Bring the cooking syrup to the boil. Boil for 15 minutes or until reduced by half. Set aside to cool.
- To serve, drizzle the pears with syrup and serve with the custard.