[DRAFT]
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 Servings |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 Servings |
Ingredients
- 2 cups unsweetened pomegranate juice
- ½ cup sugar
- 2 cinnamon sticks
- 4 whole cloves
- 4 ripe but firm Bosc pears, peeled, halved, and cored
- 8 scoops Market Pantry® Vanilla Ice Cream
Instructions
- 1. In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
- 2. Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to ½ cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
- 3. Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
- Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 182 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 20 mg |
| Serving Size | 1 of 8 servings |
| Calories | 182 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 20 mg |