Servings: 8 Prep 20 mins Cook 35 mins to 43 mins
- 2 3 inches cinnamon sticks
- 4 pears (such as Bosc), peeled, halved, and cored
- 1 cup plain Greek yogurt (optional)
Make It Make It:
1. In a large pot that is wide enough to hold pear halves in a single layer, combine the pomegranante juice, water, honey, cinnamon sticks, and 3 mint sprigs. Add pears, cut side up.
2. Bring liquid to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until the pears are tender. Remove the pears with a slotted spoon to a large bowl or dish and set aside.
3. Increase the heat to medium-high. Cook the pomegranate mixture, uncovered, for 20 to 23 minutes or until thick like maple syrup, stirring occasionally. (Mixture will become foamy during the last few minutes; watch closely.) Remove cinnamon sticks and mint sprigs.
4. Serve the pear halves with a drizzle of pomegranate syrup and a dollop of yogurt, if desired. Garnish with mint sprigs.
- Cut a circle of parchment paper the same diameter as the pot used to cook the pears. Set the parchment circle on the surface of the liquid to help keep pears submerged during cooking.
- Use a melon baller to remove core of each pear half.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 126, carb. (g): 33, fiber (g): 3, sugar (g): 28, pro. (g): 1, vit. A (IU): 97, vit. C (mg): 4, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 24, sodium (mg): 9, Potassium (mg): 249, calcium (mg): 20, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.