Pomegranate Poached Pears with Chocolate & Raspberry Sauces


Source: Eat To Live Cookbook


medium Bosc pears
2 cups
pomegranate juice
cinnamon stick
whole cloves
2 tablespoons
goji berries
Chocolate Sauce
1 cup
frozen blueberries
1 1⁄2 cup
almond, soy or hemp milk
1 cup
pitted dates
2⁄3 cups
raw macadamia nuts
1 tablespoon
cocoa (unsweetened, natural, nonalkalized; or more to taste)
1⁄2 teaspoon
vanilla extract
1 teaspoon
turmeric (to adjust color)
Raspberry Sauce
10 ounces
frozen red raspberries


Peel the pears, leaving stems intact. Slice a little off the bottom of each pear so that they stand up. In a large saucepan, place pears standing up snugly together. Pour in the pomegranate juice. Add cinnamon, cloves and goji berries. Gently simmer, covered, for about 20 minutes until pears are tender. Remove pears and refrigerate until ready to serve. Reduce poaching liquid until it becomes a syrup and reserve.

For the Chocolate Sauce, place the blueberries, almond or other milk, dates, macadamia nuts, cocoa powder, vanilla and turmeric in a blender. Blend until very smooth and creamy, adding more milk if needed.

For the Raspberry Sauce, place defrosted raspberries in a blender and blend until smooth. Push through a sieve to remove seeds. Mix in the reduce poaching syrup.

To serve, place a generous dollop of Chocolate Sauce on a dessert plate. Place a pear on the chocolate and drizzle Raspberry Sauce over the pear.  (Recipe #643)

Dietary Preferences: