POM Ginger Poached Pears with POM Gelato
TIME TO TABLE: 2 HOURS 5 MINUTES (INCLUDING COOLING AND GELATO FREEZING)
Makes 4 servings.
2 cups pure pomegranate juice
1 cup water
1/4 cup granulated sugar (or more) to taste
1/2 cup mascarpone, crème fraîche or yogurt
POM Poached Pears
1 1/2 cups pomegranate juice
4 d’Anjou pears
1 1/2 oz. granulated sugar
1 1/2 oz. water
3/4 cup port
4 sprigs fresh mint
In a saucepan, reduce 2 cups pomegranate juice down to 1 cup over low heat. Freeze the reduced pomegranate juice in an ice-cube tray. (Individual cubes will freeze faster.) Put the frozen pomegranate cubes in a food processor with 1/4 cup sugar and grind briefly. Add the mascarpone, and pulse until the mixture is smooth.
Transfer the mixture into a small container, and freeze again for 20 to 30 minutes before serving. You can pulse the gelato briefly in the food processor, if it freezes too much.
POM Poached Pears:
Combine 1-1/2 cups pomegranate juice, sugar, water, and port in a small saucepan, and bring the mixture to a low simmer.
Peel and core the pears. Submerge the pears in the pomegranate port until tender. Remove from heat, and let them cool in the poaching liquid. Remove the pears when cool, and set them aside at room temperature.
Warm the reserved poaching liquid. Cut the pears in half. Place the warm liquid onto a bowl or plate, and place one pear half in the center. Scoop POM gelato into the center the of pear, and present the other pear half at an angle on top. Garnish with a fresh mint leaf.
Nutrients per Serving (1 pear, 1/2 cup gelato): 283 calories (119 calories from fat), 3g protein, 13g total fat (7g saturated), 42g carbohydrates, 5g dietary fiber, 35mg cholesterol, 32g total sugars, 0mcg vitamin A RE, 25mg sodium, 199mg potassium, 7mg vitamin C.