Poached Pomegranate Spiced Pears in a Rice Cooker
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
- 2 firm pears Anjou or Bosc, peeled, halved, cored
- 2 cups pomegranate juice
- 2 cups apple cider
- One 3" cinnamon stick
- peel from one clementine
- 2 whole cloves
- 2 star anise
- 3 black cardamon pods
- One 1" piece fresh ginger peeled, cut into thin slivers
- Orange Cashew Cream for serving if desired
Place pomegranate juice, apple cider, cinnamon stick, clementine peel, cloves, star anise, cardamon pods and ginger in rice cooker. Place pear halves in poaching liquid.
Close rice cooker and cook on "white rice" setting for 50 minutes, or until tender (a toothpick should go through easily).
Open cover and turn pears over. Let sit for 1 hour. Turn pears over again and let sit for another hour. You can also refrigerate these overnight for a more intense flavor and color.
If you like a more intense color and flavor, let pears sit in poaching liquid overnight. Of course, you can also make these on the stove top.