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Pomegranate Poached Pears with Chocolate and Raspberry Sauces

By: www.DrFuhrman.com


by 22 members

Category: Desserts

Impress that special someone! Create a poached pear dessert that is fit for the finest restaurant.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (10)
6

Ingredients

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6 medium pears
2 cups pomegranate juice, or red wine
1 whole cinnamon stick
6 whole cloves
2 tablespoons Goji berries or raisins
For the Chocolate Sauce:
1 cup frozen blueberries
1 1/2 cups unsweetened soy, hemp or almond milk
1 cup pitted dates
2/3 cup raw macadamia nuts
1 tablespoon unsweetened natural cocoa powder, or more for a darker, stronger sauce
1/2 teaspoon alcohol free vanilla extract or pure vanilla bean powder
1 teaspoon turmeric (to adjust color)
For the Raspberry Sauce:
10 ounces frozen red raspberries (about 1 1/2 cup), thawed

Instructions:

Peel pears, leaving stems intact. Slice a little off the bottom of each pear so that they stand up. In a large sauce pan, place pears standing up snugly together. Pour in pomegranate juice or wine. 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.

For the chocolate sauce, place blueberries, non-dairy milk, dates, macadamia nuts, cocoa powder, vanilla and turmeric in blender. Blend until very smooth and creamy Add more milk if needed.

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

Place a generous dollop of chocolate sauce on dessert plate. Place pear on chocolate and drizzle raspberry sauce over pear.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 382
Protein 4 g
Carbohydrates 71 g
Sugars 48 g
Total Fat 13.2 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 59 mg
Fiber 13.5 g
Beta-Carotene 139 ug
Vitamin C 22 mg
Calcium 202 mg
Iron 2.3 mg
Folate 52 ug
Magnesium 70 mg
Potassium 717 mg
Zinc 0.9 mg
Selenium 2 ug

My Rating: 
(click on a star to select your rating)

dukhniwaran

03/05/2006 10:53 AM

Rated this recipe:

I made this recipe for my husband (a non-Eat to Live-eater)and me for Valentine's Day. It took 1 1/2-2 hours to make so I didn't get the rest of the fancy Dr. Fuhrman Valentine's meal made, but this dessert was fabulous. So fabulous that I divided the remaining 4 pears in half and shared them with friends and family--all non-Eat to Live-eaters. Everyone that ate it loved it. It is so tasty you would never believe it was good for you! Only downside, even though healthy it is a lot of date fruit sugar and I did get sleepy afterwards when I ate a whole one. Dukh Niwaran Kaur, Santa Cruz, CA
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dukhniwaran

04/11/2006 11:45 PM

Rated this recipe:

I made this again. Again it was universally liked. This time I planned on the serving size being 1/2 pear. That is plenty. I was able to fit 7 pears in the pan so did that many. And since I was planning to feed 14 with it, I doubled the sauce. We served 11 and there was so much extra sauce left that I was able to make a second dessert from it: chocolate raspberry pudding. I put the extra chocolate in the center of a clear casarole dish and poured the raspberry sauce around it. Then we put the 3 left over pears sliced on top and intermixed that with sliced fresh strawberries. I think you could just make the sauce with the pomegranite juice and forget about the pears--just put fresh fruit on top. I haven't tried that yet though.
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Yurtdwellingmama

02/14/2007 11:33 PM

Rated this recipe:

I made a version of this tonight and it was fabulous and loved by all. I did not have any pomegranate juice or frozen raspberries, so instead I poached the pears in the juice from a thawed bag of cherries, and just drizzled the poaching liquid over the pear and chocolate sauce instead of making the raspberry sauce. The chocolate sauce is wonderful! The pears alone were delicious, and what a beautiful presentation!
Reply

kismet

02/24/2007 09:06 AM

Rated this recipe:

This is an outstanding dessert - the presentation alone gets plenty of oooohs and aaaahs, but it tastes fabulous also. I will say that the sauce recipes make A LOT of sauce and I easily could have gotten away with half the sauce recipes. But I do love dukhniwaran's idea of making a "pudding" out of the extra sauce. That sounds yummy too.
Reply

Mark G.

03/16/2007 10:22 AM

Rated this recipe:

This really tastes like something too rich to be healthy. I will definitely serve this to guests and tell them nothing about it until they eat it. This takes a while, but it's easy to fit the steps in around the rest of your cooking.
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rmb

11/19/2007 05:02 PM

Rated this recipe: (no rating)

anyone have any ideas how to make the choc sauce a bit thicker? i want to make little mini tartlets with a walnut/coconut type crust and put that sauce in the middle but think it needs to be a lil thicker... any ideas if its better to cut the soy milk or add agar agar or arrowroot instead?
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Ravenette

01/24/2010 06:13 PM

Rated this recipe:

These are excellent! I used bosc pears in a combination of pure pomegranate juice and a bit of port for sweetness. I was out of dates so I just skipped them for the chocolate sauce, and it was still very good.

I will definitely make this dessert again.
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LisaBinCO

10/12/2014 11:40 PM

Rated this recipe:

What an elegant, tasty recipe! It looked so beautiful and tasted wonderful so I felt like a real chef making this. I didn't have goji berries but I didn't miss them in the final dish. As a so-so cook, I was surprised it came out so nice. The first time I made this, I used the strained raspberry seeds in a smoothie the next morning. The second time I made this, I didn't strain the raspberry sauce; I like the texture with the seeds. This is well worth the effort to make.
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TulipBenjamin

02/23/2018 07:42 PM

Rated this recipe:

Amazing dessert that my family loved!

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HealthyMeredith

01/01/2021 11:08 PM

Rated this recipe:

Modifications: poached in blueberries

Sauce: removed stewed blueberries for the chocolate sauce -- silken creamy, best texture!

Notes: love this so much. Have made it several times, with both bosc & bartlet pears.

 

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