You can finish off a sumptuous meal with this delicious and equally exotic dessert. It’s sweet, with a hint of spice. The slicing of the pear will take some practice but it’s not as difficult as it appears to be. You can surprise your guests with this healthful sweet dish or simply enjoy it with you r family.
- 1 pint unsweetened pomegranate juice
- 3 – 4 black peppercorns
- ½ inch cinnamon stick
- 4 cloves
- 2 bay leaves
- 1 inch fresh ginger piece, peeled and crushed
- ½ tsp cardamom powder
- 2 pears
- Fresh mint leaves [for garnish]
- Combine the pomegranate juice, peppercorns, cinnamon, cloves, bay leaves, ginger and cardamom powder in a saucepan. Bring the mixture to a boil. Reduce the heat to low and simmer for another 3 – 4 minutes.
- While the liquid is simmering, peel the pears, leaving the stem intact. Slice ½ inch off the bottom of the pears to create a flat bottom.
- Gently place the pears in the liquid, making sure that they
are in standing position and almost half-dipped in the pomegranate juice mixture.
- Cover and continue to simmer for 8 – 10 minutes until the pears are tender and cooked through.
- Drain pears well. Place a pear on a chopping board and using a small knife, starting from half an inch below the top, cut 6 slices into the pear downwards. Ensure that the pear is held together at the top. Place the cut pear on a serving plate and twist gently so the cuts open to resemble a flower.
- Continue to cook the sauce till the desired consistency is achieved.
- Strain and serve hot with the pears. Garnish with fresh mint leaves.