This is a delightfully light yet chic dessert that can be made days ahead and then plated and served when guests are ready for dessert. And at only around 250 calories per serving, this dessert treat is a healthy alternative for the sweet tooth on your guest list. The sauce for this poached pear dessert is created from reducing and thickening the white wine pomegranate juice poaching liquid, creating a white wine pomegranate sauce.
It was been years ago since poached pears had crossed my kitchen prep table, and this time it would be with a different stuffing and a new accompanying sauce. At Elmwood Medical Center around the 1988 time period, where the executive chef title on my chef jacket indicated I also had responsibilities for menu creation, and with the help of dietitians we developed a healthy dessert alternative using fresh pears and cheese. At the time it was poached pears with sage Darby cheese, which was quite a bit of prep work since the cheese is a hard variety. Imagine having to prep an entire case or two of these pears, peeling, coring, and stuffing about 150 to 200 pears is quite a time consuming challenge. This poached pear version was served with a raspberry coulis sauce, and was quite popular among our clientele.