2 Anjou pears or 4 small Asian style pears
3 to 4 cups (750 mL to 1 L) pomegranate juice
1 Tbsp (15 mL) freshly squeezed lemon juice
2 star anise pods
1 vanilla bean, split
Thick plain yogourt, optional
Peel pears and leave whole with stems intact. Place in small saucepan deep enough to hold pears upright. If necessary, shave a thin slice off the base of each pear to keep them standing on end.
Pour pomegranate juice and lemon juice into saucepan until pears are completely immersed. Add star anise and vanilla bean. Bring to a boil. Cover and simmer over low heat for 15 to 20 minutes or until pears are tender when pierced with a small sharp knife. Remove pan from heat and cool, covered.
Refrigerate pears in their liquid until ready to serve, or up to 3 days.
On the day of serving, gently remove pears from liquid and set aside. Boil juice in saucepan vigorously until reduced by three-quarters. Strain and cool sauce.
To serve, place a whole pear on serving dish. Drizzle with reduced juice and garnish with mint and a dollop of thick plain yogurt, if you wish.
Serves 2 or 4.
Each serving contains: 172 calories; 1 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 43 g carbohydrates; 4 g fibre; 18 mg sodium
source: “Pear-Fection“, alive #336, October 2010