Baked Pears in Spiced Pomegranate Syrup
This post may contain affiliate links. Read my full disclosure policy. These baked pears are a wonderful light autumn or winter dessert, perfect for the holidays! Whenever I host big holiday dinners, I like to offer a few different desserts—something chocolate (because you’ve got to have chocolate for the chocolate lovers!), something seasonal, and something light, like fruit. These baked pears are a perfect light option. The pomegranate syrup is vibrant and festive, and the pears feel so much more special than your typical fruit salad. While they might seem like they’re begging for a scoop of vanilla ice cream, I actually think they’re sweet enough on their own—though a dollop of lightly sweetened Greek yogurt is a nice touch. I love serving them with cookies, especially my almond biscotti, double chocolate biscotti or shortbread cookies. Table of Contents What You’ll Need To Make Baked Pears in Pomegranate SyrupStep-By-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Baked Pears in Pomegranate Syrup Step-By-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Baked Pears in Pomegranate Syrup Step-By-Step Instructions Begin by peeling and coring the pears. It’s easiest to use a vegetable peeler for peeling and a melon baller for coring — plus, if you do it this way, the fruit will look prettier. Leaves the stems on if possible (although they will only be on one half of each pear). Make the pomegranate syrup by combining the pomegranate juice and sugar in a small saucepan. Bring to a boil and cook for one minute until the sugar is dissolved. Add the lemon juice, cloves and cinnamon sticks. Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the syrup over top. Bake for about 45 minutes, basting occasionally, until the pears are easily pierced with a knife. Meanwhile, de-seed the pomegranate if necessary (see my tutorial on how to de-seed a pomegranate). Place the pears in shallow bowls and spoon some of the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve warm, cold, or room temperature. You May Also Like RecipeComments (22)Add Comment Recipe Comments (22) Add Comment Ingredients 1½ cups unsweetened pomegranate juice (such as POM Wonderful) ¾ cup sugar 3 tablespoons freshly squeezed lemon juice, from one large lemon 2 cinnamon sticks, plus more for serving 6 whole cloves 4 firm baking pears, such as D'Angou or Bosc, peeled and cored (see note) ½ cup pomegranate arils, from one pomegranate or ready-to-eat, for garnish 1½ cups unsweetened pomegranate juice (such as POM Wonderful) ¾ cup sugar 3 tablespoons freshly squeezed lemon juice, from one large lemon 2 cinnamon sticks, plus more for serving 6 whole cloves 4 firm baking pears, such as D'Angou or Bosc, peeled and cored (see note) ½ cup pomegranate arils, from one pomegranate or ready-to-eat, for garnish Instructions Pre-heat oven to 350°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.) Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller. Pre-heat oven to 350°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.) Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 pear half Calories: 161 Fat: 0g Saturated fat: og Carbohydrates: 42g Sugar: 35g Fiber: 4g Protein: 1g Sodium: 22mg Cholesterol: 6mg Per serving (8 servings) Serving size: 1 pear half Calories: 161 Fat: 0g Saturated fat: og Carbohydrates: 42g Sugar: 35g Fiber: 4g Protein: 1g Sodium: 22mg Cholesterol: 6mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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