Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pears Stewed in Pomegranate Syrup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 281
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 72
- Dietary Fiber
- 6
- Sugar
- 61
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 16
- Total: 3 hr 30 min
- Prep: 2 hr
- Cook: 1 hr 30 min
Ingredients
2 1/2 cups pomegranate juice
1/2 cup sugar
3 large pears
1 cinnamon stick
3 cloves
1/4 teaspoon ground allspice
Sweet yogurt cream, or whipped cream
Toasted, chopped hazelnuts, for garnish
Directions
- Combine pomegranate juice and sugar in a saucepan. Peel, halve and core the pears, and drop them into the pomegranate juice mixture. Add the cinnamon stick, cloves and allspice, cover the pan, and cook the pears gently for 45 minutes to 1 hour, until they are tender.
- Strain the syrup, discarding the cinnamon and cloves. Let pears cool in the liquid, then transfer pears to a bowl. Boil the liquid until reduced to 1 cup, about 20 minutes. Pour the syrup over the pears and chill.
- To serve, drizzle a serving platter or individual plates with the syrup, place a pear half on each plate, drizzle with more syrup. Serve with a dollop of sweet yogurt cream and sprinkle with the toasted hazelnuts.