Poached pears in pomegranate juice

• 4 ripe pears
• 20 g softened butter
• 50 g of powdered sugar
• 1 vanilla pod
• Zest of half an orange (untreated)
• 500 ml Pomegranate juice (unsweetened) -(Alternatively: 400ml juice + 100ml water + 1 tbsp lemon juice)
• 100 g of yogurt
• 40 g pistachios or almonds to decorate

1. Prepare the Pears: Peel the pears carefully, leaving the stems intact. Slice a small sliver off the bottom of each pear so they can stand upright when serving.

2. The Poaching Liquid: In a medium saucepan, combine the juice, powdered sugar, orange zest, and the vanilla seeds (plus the pod itself for extra flavour). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

3. Poach: Place the pears into the liquid. Ideally, they should be mostly submerged. Lower the heat and simmer gently for 20–25 minutes. Turn the pears occasionally so they colour evenly. They are ready when a knife slides into the flesh with little resistance.

4. The Reduction: Remove the pears and set them aside. Increase the heat to high and boil the remaining liquid until it reduces by about half and becomes a thick, glossy syrup.

5. The Finish: Remove the syrup from the heat and whisk in the softened butter. This adds a beautiful shine and a velvety texture to the sauce.

6. Serving: Place each pear on a plate or in a shallow bowl. Add a dollop of yogurt on the side, drizzle generously with the warm syrup, and garnish with the crushed nuts.

   
   

   Quick Tip: If you find the pomegranate juice a bit too tart, you can add an extra tablespoon of sugar or a drizzle of honey to balance it out.

Nutrition Benefits of key ingredients

Pears

• Fiber content: A medium-sized pear provides approximately 6 grams of Fiber, which is about 20-25% of the recommended daily intake. This Fiber includes both soluble (like pectin) and insoluble types.

• Composition: Pears contain both dietary fiber and water which can assist in maintaining overall digestive health.

• Flavonoids/Anthocyanins: Pears, especially those with red skin, contain anthocyanins and other flavonoids.

• Micronutrients: Pears provide Vitamin C and Copper.

Pomegranate juice

pomegranate juice: Depending on the juicing method, pomegranate juice may include naturally occurring compounds extracted from the peel and pith.

• Punicalagins: Antioxidants found primarily in the juice and peel. During commercial pressing, these compounds are extracted from the skin into the liquid.

• Anthocyanins: These are the pigments that give the juice its deep ruby colour.

• Vitamin K: Roughly 10-15% of your daily needs.

• Potassium: High levels.