Go Back
+ servings

Poached Pears with Honeyed Goat Cheese


  • Poached Pears
  • 3 cups apple cider
  • 1 cup orange juice
  • 1 cup port wine
  • 2 Tbsp pomegranate molasses
  • ½ tsp ground cinnamon
  • 4 cloves
  • 4 whole pears

  • Honeyed Goat Cheese
  • 4 oz goat cheese
  • 2 ½ Tbsp honey


  • In a small bowl, combine the apple cider, orange juice, port, and spices. Stir to mix evenly.
  • Coat the bottom of a small to a medium-size pot with the pomegranate molasses
  • Peel the pears and leave the stems. Remove the core from the bottom of each pear. Add them to the pot.
  • Add the liquid/spice mix to the pot. Turn the burner to a medium-low setting and raise the liquid's temperature to 170° F
  • Hold the temp steady while the pears cook (ours took about an hour), turning the pears frequently (The liquid's temp should be just below a simmer)
  • The pears are done cooking when the sharp end of a knife slides out easily when they're poked
  • Transfer the pears to individual serving plates.
  • Serve with Honeyed Goat Cheese.
  • If you'd like, the left-over sauce can be reduced and drizzled over the pears as well

  • Honeyed Goat Cheese
  • Whip goat cheese and honey until creamy