My gorgeous sister in law recently gave me some beautiful fat, juicy pomegranates (thanks Mish!) and I was dreaming up ways to use them, when I noticed the pears that I had bought the previous week sitting, a bit past their best, in the bottom of the fridge. And there next to it was the pomegranate juice I’d used in another recipe …. I like to be creative with what I’ve got on hand and avoid waste …. so we had a very delicious, and very easy, dessert!
- 500ml Pomegranate juice
- 1 tbsp coconut sugar
- 1 tsp mixed spice
- peel of 1 lemon, sliced
- 6 medium pears
- 1 cup pomegranate seeds
- Optional: toasted slivered almonds
Place juice and sugar in bottom of slow cooker, whisk together and cook on high for 10 minutes.
Whisk in spices and add lemon peel.
Core and slice pears into quarters. Peeling is optional (I tend to leave it on for more fibre)
Place pears into the slow cooker juice mixture, place lid on slow cooker and cook on low for 4 hours. Add in the seeds and cook for a further 30 minutes with the lid off.
Remove lemon slices, and serve warm, sprinkled with the almonds (if using), with a cream, ice cream, yoghurt or custard that suits your diet. Alternatively, serve cold on top of breakfast porridge, or granola, use as the fruit base in dessert crumbles or blitz in your processor until smooth and use as a fruit puree.