Pomegranate Poached Pears with Pomegranate Gelato

• From: Pomegranate Council

Ingredients

• Pomegranate Gelato2 cups pure pomegranate juice

• 1 cup water

• 1/4 cup granulated sugar, to taste

• 1/2 cup mascarpone (crème fraiche or yogurt work as well)

• Pomegranate Poached Pears1 1/2 cups pomegranate juice

• 1 1/2 oz granulated sugar

• 1 1/2 oz water

• 3/4 cup port

• 4 d'Anjou pears, peeled and cored

• 4 sprigs fresh mint

An elegant and simple dessert—warm poached pears are served alongside chilled gelato.

Directions

• Pomegranate GelatoIn a saucepan, reduce 2 cups of 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 (or chosen substitute) 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's too frozen.
• Pomegranate Poached PearsCombine pomegranate juice, sugar, water, and port in a small saucepan and bring the mixture to a low simmer.
• Submerge the pears in the pomegranate-port mixture 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; reserve poaching liquid.
• 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 pomegranate gelato into the center of the pear, and present the other pear half at an angle on top. Garnish with a fresh mint leaf.