Elegant, cozy, and shockingly simple—these baked pears simmer in a ruby pomegranate syrup scented with cinnamon and clove. A splash of The Olive Leaf Lemon Balsamic and Pomegranate Quince Balsamic brightens every bite, so the dessert tastes like fall without being heavy. Serve warm with ice cream or chilled with a drizzle of the syrup—either way, it’s a stunner.

Ingredients

• 4 firm baking pears (D’Anjou or Bosc), peeled, halved, and cored
• 1 1/2 cups pomegranate juice
• 1/2 cup sugar
• 4 tsp The Olive Leaf Lemon Balsamic
• 4 tsp The Olive Leaf Pomegranate Quince Balsamic
• 1 cinnamon stick
• 4 whole cloves

Directions

1. Heat the oven to 350°F.
2. Make the syrup: In a small saucepan, combine pomegranate juice, sugar, both balsamics, cinnamon stick, and cloves. Bring to a boil, stirring until the sugar dissolves; let bubble for 1 minute.
3. Bake the pears: Arrange pear halves cut side down in a 9×13-inch baking dish. Pour the hot pomegranate syrup over the pears. Bake about 45 minutes, basting occasionally, until tender.
4. Serve: Place a warm pear half in a bowl and spoon over plenty of syrup. (You can also cool, cover, and refrigerate—serve chilled with extra syrup.)

Tips & Variations

• Choose firm pears so they hold their shape while baking.
• Extra glossy: Reduce the baking syrup on the stovetop for 2–3 minutes until slightly thickened.
• Garnish ideas: Vanilla ice cream or whipped cream, crushed pistachios, or shaved dark chocolate.
• Make-ahead: Bake up to 2 days in advance; chill in the syrup and rewarm gently (or serve cold).

Pair It

Finish dessert with an espresso or a small pour of dessert wine. For a cheese board version, serve the cold pears alongside creamy brie.