Back when I made this dessert for the first time, pomegranate juice was not yet widely available, so I had to juice the pomegranates myself. It was a true labor of love, involving twelve large pomegranates, a lot of pressing, and red-stained hands. These days, with bottled pomegranate juice easily accessible, it’s quick work to get this project going. You can use any type of pear for this, but Bosc pears are best because they take longer to cook, which gives them more time to absorb the aromatic pomegranate juice, and they hold their shape well after poaching. Recipe and photos from Extraordinary Vegan* by Alan Roettinger ©2013, reprinted by Book Publishing Company, by permission. Photo by Andrew Schmidt.
Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade chocolate wafers turn this delicious, unpretentious pear and cranberry compote into an elegant, alluring dessert perfect for holidays or company meals. Recipe contributed by Zel Allen, from Vegan for the Holidays.* Photos by Jennifer Strohmeyer of Virtually Vegan Mama.
Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. more→
If you’d like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, this combination of pears and apples is a welcome dessert. It’s especially tasty served warm over vanilla nondairy ice cream. Photos by Hannah Kaminsky. more→
In this light dessert, pears are lightly cooked in red wine and apple juice and gently spiced with cinnamon and allspice. A delicious and elegant way to present pears, this is especially nice in the winter when so few other fruits are available. more→
This simple and beautiful massaged kale salad provides a gorgeous burst of color for every day or special occasion meals (festive enough to include in a vegetarian/vegan Christmas or Thanksgiving dinner menu). It’s so luscious that I consider this the salad equivalent of candy! more→
If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well. more→