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Ingredients

Directions

  • Peel pears. Cut a small slice from bottom of each pear so it will stand upright.

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  • Place pomegranate juice and port in a large covered skillet and bring to a boil. Place pears in skillet on their sides. Cover and simmer 40 to 45 minutes, until tender. Turn pears a few times so all sides color evenly.

  • Remove pears to serving plates. Cook poaching liquid over high heat 3 minutes, until thick and syrupy.

  • Spoon sauce over pears. Garnish with walnuts, crème fraîche and mint.

Nutrition Facts

392 calories; 21 g total fat; 40 mg cholesterol; 26 mg sodium. 46 g carbohydrates; 4 g protein;

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