Ingredients

The following ingredients have 8 Servings
  • 8 forelle pears
  • 2 1/2 cups pomegranate juice
  • 1 1/2 cups late harvest Riesling
  • 2 tbsp pomegranate molasses
  • 1 cinnamon stick
  • Rind from half an orange
  • 1 inch piece of ginger (peeled and sliced)
  • Vanilla bean (split (seeds and pod))
  • 1 cup pomegranate arils
  • 1/2 cup pistachios
  • 4 cups Coconut Yogurt (for serving)
  • Orange twists (for garnish)

Instruction

  • Peel pears and remove the core with a melon baller. Transfer to the slowcooker with the juice, wine, molasses, cinnamon stick, orange, ginger, and vanilla bean. Cook on low for 3-4 hours.
  • Before serving, reduce the poaching liquid over high heat on the stove until thick and syrupy, about 8- 10 minutes.
  • Serve on a bed of yogurt with a drizzle of sauce, almonds and pomegranate seeds.