Toss gently to coat pears with sugar mixture. Arrange the pears cut side down in a 9 x 13 inch baking dish. Serve in individual dishes and. Spiced pear and pomegranate crostini look far more special than a plate of fruit and cheese but they re really a cinch to prepare and they don t require any special serving utensils. Pour the pomegranate syrup over the pears and place the dish in the oven.

Combine the brown sugar nutmeg and cinnamon in a small cup or bowl then mix into the fruit. It can be easily prepared ahead then just before serving gently heat the pears in the tea mixture recipe ideas the kitchen drawer spiced pears with pomegranate seeds. In a large bowl combine granulated sugar the 2 tbsp. Accented by good tart pears and spiced the pomegranate seeds come to life. Sprinkle with turbinado.

Serve in individual dishes and garnish with a sprinkling of almonds and a sprig of. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Place the sliced pears and pomegranate seeds into a bowl. Spoon pears onto phyllo leaving a 1 inch border and leaving behind some of the juices to prevent tart from being overly wet. Place the sliced pears and pomegranate seeds into a bowl.

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Place the sliced pears and pomegranate seeds into a bowl. Helpful 32 most helpful critical review. Brush cutouts with lightly beaten egg. This is a good dish but very difficult to eat. Add pears pomegranate seeds and vanilla.

Cover and refrigerate for at least 1 hour before serving to blend the flavors. Pomegranites have very hard seeds inside each little berry and although the presentation is beautiful the experience is less. Toss with lemon juice to coat. Otherwise cover and chill until ready to serve. If serving hot proceed to the next step.

Bake for about 45 minutes basting occasionally until the pears are tender and easily pierced with a sharp knife. Spiced pear and pomegranate crostini are the perfect solution for simple entertaining. Reduce heat to 375 f. Back to spiced pears and pomegranate recipe. Toss with lemon juice to coat.

Flour and remaining 1 tsp. Cover and refrigerate for at least 1 hour before serving to blend the flavours. Toss with lemon juice to coat. Top with sugar cookie cutouts keep smaller cutouts nearer the center. Combine the brown sugar nutmeg and cinnamon in a small cup or bowl then mix into the fruit.

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Turn phyllo edges up sealing corners with a few drops of water. Transfer pan to oven. Turn phyllo edges up sealing corners with a few drops of water. Flour and remaining 1 tsp. Bake for about 45 minutes basting occasionally until the pears are tender and easily pierced with a sharp knife.

Transfer pan to oven. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Place the sliced pears and pomegranate seeds into a bowl. Serve in individual dishes and garnish with a sprinkling of almonds and a sprig of. Combine the brown sugar nutmeg and cinnamon in a small cup or bowl then mix into the fruit.

Combine the brown sugar nutmeg and cinnamon in a small cup or bowl then mix into the fruit. Toss gently to coat pears with sugar mixture.