Pomegranate Poached Pears with Orange Cashew Cream

Poached pears are typically poached in red wine, sugar and spices. This recipe contains no added sugar, and the spices in this recipe give it an Asian twist. The orange cashew cream is so rich and luscious, no one will even realize it's vegan. The poaching liquid can be saved and used for another batch of poached pears.

3 ripe but firm bosc pears, peeled

Poaching Liquid:

2 cups pomegranate juice

3 cups organic grape juice

zest and juice from 1 clementine orange

2” piece fresh ginger, sliced

3 star anise

3 black cardamom pods

2 whole cloves

One 3” stick cinnamon

Orange Cashew Cream:

1 cup raw cashews

¼ cup clementine orange juice

1 tablespoon honey

1 tablespoon water

Pistachio nuts and Pomegranate Seeds, for garnish as desired

Soak cashew nuts in a bowl of water for 1 hour.

Slice the round bottom of the pear so the pears will stand up for presentation.

Combine poaching liquid ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered for 20 minutes. Gently place pears in poaching liquid and simmer on low for 30 minutes, partially covered, turning the pears every 7 minutes to make sure the pears absorb the color evenly. The pears should be just tender (test with a toothpick or skewer).

Remove pears from poaching liquid and let pears and liquid cool. Pears can be served or placed in a container with the cooled poaching liquid overnight. Pears will become darker the longer they soak in the poaching liquid.

If desired, you may reduce some of the poaching liquid until it is syrupy and thickened. To reduce poaching liquid, place one cup of poaching liquid in a small saucepan over medium heat and cook until it becomes syrupy and reaches the desired consistency.

To make Orange Cashew Cream, place drained cashew nuts, orange juice, honey and water in a blender and blend until completely smooth.

Refrigerate until ready to serve.

Serve poached pears with Orange Cashew Cream and reduced poaching liquid, garnished with pistachios and pomegranate seeds if you like.

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