- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 182
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 20 mg
[DRAFT]
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 182
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 20 mg
Ingredients
Directions
- 1. In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
- 2. Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to ½ cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
- 3. Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
- Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.
