Poached Pears with Greek Yogurt
4 ripe, firm Bosc pears
1 1/2 cups pomegranate juice
1 cup “no sugar added” cranberry juice
1/2 cup pomegranate seeds
1/2 cup sliced almonds, toasted
1 cup non-fat Greek yogurt, honey or vanilla flavored
8-12 fresh mint leaves, for garnish
Peel pears, leaving whole with stems. Slice off the base of each pears for standing upright. Place the pears on their sides in a large saucepan. Pour pomegranate and cranberry juice over the pears. Bring to a boil over medium-high heat. Immediately cover and reduce heat to low. Simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Gently turn once or twice to ensure cooking evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.
Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes. To serve, spoon 1 tablespoon sauce onto 4 small serving plates. Place one pear upright on each plate. Drizzle remaining sauce over each pear. Sprinkle pomegranate seeds and almonds around the plate. Serve 1/4 cup of yogurt next to each pear. Garnish with 2-3 mint leaves. Serve immediately.
