Recipe: Spicy pomegranate baked pears

Credit: The Pomegranate Council

Use seasonal fruits for festive flair

Serves 4
1 cup (250 ml) pomegranate juice
½ cup (125 ml) sugar
4 firm Bosc or Bartlett pears
2 Tbsp. (30 ml) lemon juice
1 2-in. (5-cm) cinnamon stick
4 whole cloves

In a saucepan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1 minute. Remove from heat and cool. This syrup can be covered and refrigerated for up to 2 weeks.

Preheat oven to 350ºF (175ºC). Peel pears, halve lengthwise and core. Arrange pears cut-side down in a ceramic baking dish. In a non-metallic bowl, combine pomegranate syrup, lemon juice, cinnamon and cloves. Pour the mixture over the pears and place in preheated oven. Bake for 45 minutes, basting frequently, or until pears are tender.