Plum Wine Poached Asian Pear

1. 1

   Cut the Asian pears in half vertically.

2. 2

   Use a small spoon to scoop out the core.

3. 3

   Put the 4 halves in a pot large enough to fit the pears in a single layer.

4. 4

   Cover the pears with the pomegranate juice and plum wine.

5. 5

   Add more juice and wine if the pears are not completely covered.

6. 6

   Bring to a boil, then lower the heat and simmer for 20 minutes.

7. 7

   Take the pot off the heat and let the pears come to room temperature in the pot.

8. 8

   Remove the pears and juice from the pot and put in a bowl.

9. 9

   Cover and refrigerate overnight.

10. 10

    Preheat a grill to high.

11. 11

    When you're ready to serve the pears, dry each half thoroughly using paper towels.

12. 12

    Put the sugar on a shallow plate and dip the flat side of each half in the sugar.

13. 13

    Put each pear half, flat side down, on a very hot grill and grill until the sugar is brown and bubbly.

14. 14

    Transfer the pears to serving plates, flat side up.

15. 15

    Put a scoop of vanilla ice cream in the middle of each pear and garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.