Ingredients
1½cupunsweetened pomegranate juice
¾cupsugar
3tbsplemon juice,freshly squeezed
2stickscinnamon,plus more for serving
6whole cloves
4firmbaking pears,peeled and cored
½cuppomegranate arils
Preparation
Pre-heat oven to 350 degrees F.
In a small non-reactive sauce pan (such as stainless steel, glass, enameled or nonstick), combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute.
Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven.
Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve.
Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired.
Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)
