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Poached Pears in Pomegranate Sauce with Mascarpone

cup pomegranate juice
2 tablespoons mirin
2 tablespoons unrefined cane sugar

2 bosc pears

2 tablespoons water
1 teaspoon kuzu or arrowroot

cup mascarpone
2 tablespoons sour cream
1-2 tablespoons honey or maple syrup
teaspoon vanilla

Combine juice, mirin and sugar in a 2-quart saucepan.  Bring to a boil, then lower heat to a simmer.  Stir constantly, until crystals dissolve completely, about 2 minutes.

Halve and core the pears. Add fruit to pan, face down, turn heat to a very low simmer, cover and poach until tender, about 10 minutes.  Using a slotted spoon, remove fruit from pan, set aside. Keep the poaching liquid in the pan.  

Combine starch with water in a small bowl.  Bring poaching liquid to a simmer.  Stir starch mixture into poaching liquid, stirring constantly.  As soon as mixture thickens and clears, remove from heat.  

Mix together mascarpone, sour cream, sweetener and vanilla in a small bowl.  To serve, place some sauce and pear on a small plate or in a bowl and put a dollop of mascarpone cream in the hollow of each pear.

Preparation time:  15 minutes
Makes 4 servings


Mike Karikas
I'm trying this out for my sweetie on Valentine's Day - heard about you guys on NPR. Thanks, wish me luck!
February 12, 2009, 5:21 pm

Cynthia Lair
She will love the pears. Go Mike!
February 12, 2009, 7:04 pm

Eileen Ryan
This is unbelievably fabulous. Not too sweet; luxurious and exotic color; quick to make; and eeeeasy clean-up
February 28, 2009, 9:20 pm

Cynthia Lair
Thanks for taking the time to write us Eileen.
March 1, 2009, 8:05 pm

Lynette Burns
Great, easy recipe. The pears were delicious. My only disappointment was the color. I hoped they would be more red. I might try a different brand of juice or pomengranate syrup next time. We topped them with a small amount of orange zest which added a little more color.
September 9, 2009, 10:36 am

John Thompson
Love you guys. Particularly like the husband actually cooking. We did wine-poached pears in chocolate sauce for Christmas dessert. Great stuff.
December 28, 2009, 7:37 pm

Parmelia Parmelia
I bow down hlmuby in the presence of such greatness.
May 5, 2011, 7:44 am

Chrissy Byrne
LOVED these for a yuletide dessert! So beautiful too, such a hit!
December 30, 2011, 9:01 am

Lynda Drumm
Hi from New Zealand! I just HAD to comment. A quick search for a recipe for tamari roasted nuts and you turned up top of the list. Then, loving your site, I was browsing the soba noodle salad recipe and realised it was from a book I had recently rediscovered from the shelf - the maple syrup gave it away. I was actually planning to make this salad for a big party here tomorrow. Serendipity, coincidence? The book Feeding the Whole Family was an op shop find here in Wellington, NZ and I use it regularly. So we've just spent the past hour checking your hilarious videos - LOVE! I admit it did take me a couple of minutes to realise this was not just some SNAFU... the donation phone call was great. Strange those situations also happen down here in NZ. Anyway, just spreading the love. THANKS Lynda
October 19, 2012, 1:58 am

Cynthia Lair
Welcome Lynda! So glad you found us. We're proud to have Kiwi viewers!
October 20, 2012, 8:01 am

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