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Posted by on Dec 13, 2012 in Autoimmune Protocol, dairy free, dessert, gluten free, Holidays, homemade for the holiday, paleo, Uncategorized, vegan | 1 comment

Poached Pears in Pomegranate Molasses



Here we are with the last recipe using Pomegranate Molasses. I think I can now finally move on from my obsession with this amazing little pantry staple.

These poached pears are stunning, and make such a statement! They are so simple to make, they just take a little time. I would start poaching the pears as you serve your guests dinner. Cooking time depends on the size of your pears, I had a batch take 1.5 hours, and another take 1 hour.

You then simply reduce the poaching liquid, but if you are in a hurry you could always just do a tapioca or arrowroot flour slurry to thicken it up.


Don’t get too hung up on my measurements in the recipe, you just need to be sure you cover the pears half way. Depending on the size of your pot, pears and the number of pears you are poaching, you could need more or less liquid.

I love the look of the pear after it has been poached, standing up in a pot, with the colour only effecting the bottom half. I think it is so pretty, but you could also lie the pear down in the pot and get that ruby colour all over. I actually had 2 fall over in my second batch, that I didn’t pick up just so I could photograph the 2 options.


To get the pears to stand up, just cut off some of the bottom, so that it is flat and they can stand up on their own.

Once reduced, the sauce is AMAZING! My husband was blown away by all of the flavours.

Happy Holidays!


I shared this recipe with; Pennywise Platter, The Wellness Weekend, Whole Foods Friday, Fat Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays


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1 Comment

  1. What an elegant dessert, and allergen-free. I love your photos and recipe card format too. Thanks for posting!


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