Poached Pears in Pomegranate Sauce with Mascarpone Recipe

• Cuisine: American
• Course: Dessert
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 137
• Fat: 1g
• Protein: 3g
• Sodium: 65mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 22g

Ingredients:

1. ½ cup pomegranate juice
   2 tablespoons mirin
   2 tablespoons unrefined cane sugar
   2 bosc pears
   2 tablespoons water
   1 teaspoon kuzu or arrowroot
   
   Garnish:
   ½ cup mascarpone
   2 tablespoons sour cream
   1-2 tablespoons honey or maple syrup
   ½ teaspoon vanilla
   
   

Directions:

1. 1. Combine juice, mirin and sugar in a 2-quart saucepan. Bring to a boil, then lower heat to a simmer.
   2. Stir constantly, until crystals dissolve completely, about 2 minutes.
   3. Halve and core the pears.
   4. Add fruit to pan, face down, turn heat to a very low simmer, cover and poach until tender, about 10 minutes.
   5. Using a slotted spoon, remove fruit from pan, set aside. Keep the poaching liquid in the pan.
   6. Combine starch with water in a small bowl.
   7. Bring poaching liquid to a simmer.
   8. Stir starch mixture into poaching liquid, stirring constantly. As soon as mixture thickens and clears, remove from heat.
   9. Mix together mascarpone, sour cream, sweetener and vanilla in a small bowl.
   10. To serve, place some sauce and ½ pear on a small plate or in a bowl and put a dollop of mascarpone cream in the hollow of each pear.