Gluten Free

Gluten Free

Diabetes Friendly

Diabetes Friendly

Real Food Revolution

Real Food Revolution

More Special Diets

More Special Diets

Go Here Test
Pomegranate Poached Pears with Pomegranate Gelato: Main Image

Quick Facts

Nutrition Facts

Calories 1809
  Calories from Fat 240 (13%)
(42%)Total Fat 27g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(26%)Cholesterol 78mg
(5%)Sodium 126mg
(34%)Potassium 1178mg
Total Carbohydrate 353g
(86%)Dietary Fiber 21g
Sugars 284g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pomegranate Poached Pears with Pomegranate Gelato


  • 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.


  • 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.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.