Pomegranate Sangria Gels with Vegan Brown Butter Brandy Caramelized Pears

Step 1

Put the pomegranate juice, sugar, and agar into a large pot. Cover and leave undisturbed for about 10 minutes to hydrate the agar.

Step 2

Turn on the heat to medium-high and bring the juice agar mixture to a boil, then whisk to make sure the agar is well distributed.

Step 3

Keep the mixture at a low boil, covered, for several minutes to ensure full dissolution.

Step 4

Meanwhile, heat the red wine, brandy, and orange juice in a separate pot.

Step 5

Bring to a simmer, then pour the wine mixture into the juice.

Step 6

Stir and let simmer for a minute or two*, then pour into desired mold.*

Step 7

Allow to cool fully to room temperature, then place in the fridge and let chill until ready to serve. It will keep for a couple of days in the fridge.

Step 8

Toss pears and sugar together.

Step 9

Heat a non-stick skillet over medium-high heat. Place vegan butter and pears into hot pan and stir to coat everything in butter and distribute pears evenly over pan.

Step 10

Cook on medium-high heat for about 4 minutes, stirring a couple of times (make sure to turn the pears over so they cook on all sides).

Step 11

Lower heat to medium-low and cook an additional 3 minutes, allowing the pears to soften and turn a golden brown color.

Step 12

Add the brandy, and be careful of any spitting from the hot pan.

Step 13

Let boil and thicken for 1-2 minutes until the pears are nicely coated in the brandy caramel. Remove from heat and they are ready to serve.

Step 14

If you set the gels in small, individual sized dishes, place a single slice (or half a slice, depending on the size) of caramelized pear on the gel.

Step 15

If you set the gel in a shallow dish, carefully remove and cut the gel into cubes, and place into a serving bowl. Dice the pears and sprinkle them on top.