In this recipe, pears are infused with the flavours and aroma of spices, making them scrumptious and inviting. You may use any type of pear that keeps its shape when cooked. Serve cold.
6 Packham pears
4 cups/1L natural pomegranate juice
1 medium beetroot, peeled and coarsely chopped
1 cinnamon stick
1 star anise
1-inch ginger, peeled and sliced
½ cup granulated sugar, or to taste
Peel the pears, leaving their stem intact. Using a spoon or a sharp knife, core them by digging into their blossom end.
Combine the pomegranate juice, beetroot, cinnamon stick, cloves, star anise, ginger and sugar in a large saucepan and bring to a boil. Add the pears and simmer gently, covered, until the pears are tender, turning them frequently. This whole process will take 20-30 minutes. Remove the pears and arrange them in a single layer in a deep bowl.
Using a slotted spoon, remove all the spices and beetroot pieces from the poaching liquid and discard. Increase the heat to medium and continue to cook the liquid until it reduces by about half.
Pour the liquid over the pears and let cool to room temperature. Refrigerate, covered, for 4-5 hours or overnight.
When ready to serve, place a pear in a dessert bowl and spoon a little syrup over it. Serve immediately.