Crisp Poached Pears Stuffed with Chevre and Haroseth

Ingredients

Poach Pears

• 4 Bosc pears, peeled
• 5 cups water
• 1 star anise
• 1 cinnamon stick
• ½ teaspoon nutmeg
• ¼ clove
• ½ lemon

Pomegrante Molasses:

• 2 cups of pomegranate juice
• 1/2 cranberry
• 1/2 cup sugar
• 1 teaspoon lemon juice

Cranberry, Date and Pistachio Haroseth:

• 1/3 cup whole salted almonds with skin, toasted and cooled
• 2/3 cup unsalted shelled pistachios
• 1 cup dried cranberries
• 2/3 cup pitted dried dates, coarsely chopped
• 1/2 cup Sherry
• 2 tablespoon orange zest, chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 cloves
• 1/4 teaspoon cayenne
• 1 tablespoon of lemon juice
• 1 tablespoon of orange juice

Preparation

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