Pears poached in spiced tequila get drenched in an orange pomegranate sauce infused with triple sec…Spiced Tequila Poached Pears with Orange Pomegranate Sauce makes a lovely dessert for your holiday table… Perfect for 2 or more!
I hope it’s okay to say tequila is synonymous with Mexican cocktails? I hope I don’t end up in trouble for that statement! 😂 I’ve done a lovely Tequila Cocktail with Blood Orange and Pomegranate for New Year’s Eve 2018 that also featured pomegranate (juice), a Savory Margarita, and an Exotic Tropical Margarita… all truly unique cocktails!
Cooking with alcohol was not uncommon in my early years, as my parents were both excellent cooks and quite adventuresome. However, it was typically red wine in a stew or beer in bratwurst. Given my focus on Latin-inspired recipes, it seems appropriate to include tequila in recipes that benefit from a bit of alcohol.
Keep in mind the fact that cooking removes the alcohol and leaves behind the complexity and flavor. Your Spiced Tequila Poached Pears will no longer contain any alcohol, but the flavor is unique (and spectacular).
Making Spiced Tequila Poached Pears Ingredients
- orange juice and zest
- whole cinnamon, star anise, cloves
- pomegranate molasses
- pomegranate juice
- triple sec
- pomegranate arils for garnish
Choose pears that are still pretty firm. The pear should give a bit when pressed, but ripe pears will be hard to work with.
Tequila should be a brand that you would use in a cocktail. If it’s not fit to drink, you shouldn’t poach those gorgeous pears in it! PLEASE!
Pomegranate molasses is the only ingredient that you may have trouble finding. If you can’t find it, you can order pomegranate molasses on Amazon or make your own homemade. Blood oranges are beautiful and in season in the winter, but you can substitute your favorite orange.
Making the Poached Pears
Always gather your ingredients first! You will start by poaching the pears. The pears need to simmer 20-25 minutes. While the pears simmer, you can make the sauce.
Bring the water, tequila, agave nectar, and spices to a boil, add the pears and reduce to a simmer. Cover.
About the Orange Pomegranate Sauce
The orange pomegranate sauce requires only a few ingredients – orange juice, pomegranate juice and molasses, triple sec and corn starch – and it comes together in minutes. Combine the juice, molasses, and triple sec. Reduce by a third +/-, then whisk in the corn starch mixed with water.
Return the mixture to a boil. When thickened, remove from the heat. Pour into a squeeze bottle or other vessel with a pour spout (a funnel is helpful). Set aside until ready to serve.
Finishing the Tequila Poached Pears
Plate the pears (1 per person). Pour the orange pomegranate sauce over top with a generous puddle at the base. Garnish with fresh pomegranate arils. Serve immediately.
Tips for Making Spiced Tequila Poached Pears with Orange Pomegranate Sauce
- Choice of saucepan is important. You want the pears to be covered with the poaching liquid. Mine is a wee bit small. You need to be able to lift them gently out of the liquid without damaging them. Try placing the pairs in the pan before adding the poaching liquid.
- Serve Spiced Tequila Poached Pears with Orange Pomegranate Sauce hot or at room temperature. You can make the sauce and pears separately, but don’t finish until it’s ready to plate.
- As mentioned above, you don’t need a fancy tequila for this recipe, but use one you’d add to a margarita.
- If you don’t want to buy triple sec (it’s not expensive), just omit it.
- Blood oranges are gorgeous, but their season and availability is limited. Substitute oranges, tangerines, or clementines.
Spiced Tequila Poached Pears
- 1 cup water
- 2 cups decent tequila (see post or notes)
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 4 pears (or 1 per person)
Orange Pomegranate Sauce
- Bring the water, tequila, agave nectar, and spices to a boil, add the pears and reduce to a simmer. Cover. Cook 20-25 minutes until tender but not soft. Remove from the heat.
- In another pan, combine the juices, pomegranate molasses, and triple sec. Over medium high heat. Reduce by a third +/-, then whisk in the corn starch mixed with about 2 tablespoons water.
- Bring mixture back to a boil until thickened. Cool.
- Pour sauce into a squeeze bottle or other pouring vessel. Set aside until ready to serve.
- To serve, plate a pear, pour sauce over top and a generous puddle on the plate.
- Garnish with pomegranate arils.
Use a tequila you'd put in a margarita. No bottom shelf please!
Blood orange is so lovely, but substitute your favorite orange if you need to.
Remember to remove the peel (without pith) prior to juicing the orange.
Calories are an approximation only and based on 4 pears! There is enough poaching liquid for up to 4 pears. Your result depends on amount of sauce and how many servings.
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Amount Per Serving: Calories: 175