Nutrition per serving may change if servings are adjusted.
1 cup dry red wine
½ cup pomegranate juice
1 tablespoon sugar (see Tip)
2 inches stick cinnamon
2 whole allspice
1 dash salt
2 8-ounce firm, ripe pears, peeled, halved lengthwise, and cored
½ teaspoon vanilla
¼ cup chopped walnuts, toasted
Ground cinnamon (optional)
In a large saucepan combine the red wine, pomegranate juice, sugar, stick cinnamon, whole allspice, and salt (see Tip). Bring to boiling over medium. Add pear halves; reduce heat. Simmer, covered, 12 to 17 minutes or just until tender, turning pears three or four times (see Tip). Remove from heat. Stir in vanilla. Remove pears, reserving cooking liquid. Cover pears and keep warm.
To prepare the syrup: remove and discard stick cinnamon and whole allspice. Return cooking liquid to boiling; reduce heat. Boil gently, uncovered, 5 minutes or until liquid is reduced to about 2 tablespoons.
To serve, drizzle pears with syrup and sprinkle with walnuts, and, if desired, ground cinnamon.
Tips: We do not recommend a sugar substitute for this recipe.
To serve 8, double the ingredients and use a 5- to 6-qt. Dutch oven instead of a large saucepan.
To test the pears for doneness, insert a wooden toothpick into the thickest part of a pear half. The pear should still be slightly firm, but the toothpick should penetrate easily.
193 calories;5 g fat(0 g sat); 4 g fiber; 27 g carbohydrates; 2 g protein; 23 mcg folate; 0 mg cholesterol; 19 g sugars; 3 g added sugars; 31 IU vitamin A; 5 mg vitamin C; 26 mg calcium; 1 mg iron; 55 mg sodium; 307 mg potassium