Baked Pears in Spiced Pomegranate Syrup
 These baked pears are a wonderful light autumn or winter dessert, perfect for the holidays! 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 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.