This recipe celebrates some of my favorite winter fruits. Pear, pomegranate and lemon shine in this breakfast that eats like a dessert. I like bosc pears for poaching, but any variety will work nicely.
- 3 Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 292
- 3 pears, peeled, sliced lengthwise and cored
- 1 tbsp butter, unsalted
- 1 cup pomegranate juice
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 10-12 pods whole cardamom
- 3/4 cup non-fat vanilla yogurt
- 1 1/2 tsp lemon zest
- 6 tbsp pomegranate arils
Heat large skillet or pan over medium heat. Add butter. Once melted, add pear halves, cut side facing down, to skillet. Brown for about 5 minutes.
Add pomegranate juice, maple syrup, vanilla extract and cardamom pods to the pan, stir to combine ingredients, and cover. Poach pears for 15 minutes.
Allow pears to cool before serving. To serve, place pears cut side up on plate or inside bowl. Add 2 tablespoons of yogurt to each pear half. Sprinkle with lemon zest and garnish with pomegranate arils. (Note: Do not serve cardamom pods.)
Make Ahead Tip
Pears can be prepared 1-2 days in advance for quick and easy meal assembly.