Pears cooked in pomegranate juice with nuts

Ingredients

• 4 pcs Pears, Bosc (or any hard type)
• 400 ml Pomegranate juice
• 100 g Walnuts, halved (or other nuts)
• 80 g Pomegranate seeds
• 1 tbsp Honey

Method

1. Peel pears, leaving them whole with stems intact.
2. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.
3. Place the pears on their sides in a large saucepan.
4. Pour pomegranate juice over the pears then bring to a simmer over medium-high heat.
5. Cover, reduce heat to low, then simmer gently until the pears are tender when pierced with the tip of a sharp knife, 15 to 20 minutes.
6. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl then set aside.
7. Boil the poaching liquid, with walnuts and honey over high heat until the sauce is reduced to a sauce, 15 to 20 minutes.
8. To serve, spoon 1 tablespoon sauce onto each of the 4 dessert plates.
9. Place a pear upright on each plate. Drizzle remaining sauce over each pear then sprinkle pomegranate seeds around it.