Blood & Honey Poached Pears

These delicately sweet desserts pair well with one of the campiest films of the year

Ingredients

• 2 pears

• 3 cups of water

• 2 cups of sugar

• 1 cup of honey

• 1 small lemon; quartered

• 3 cinnamon sticks; or 3 tablespoons

• 6 cloves or 2 teaspoons

• vanilla extract

• 1/2 cup of pomegranate juice

• 1 sheet of frozen puff pastry

• 1 large egg

Instructions

1. Core pears from the bottom and peel the pears. Leave the stems intact

2. In a large saucepan, add the water, sugar, honey, lemon, spices, and vanilla. Bring to a boil and gently drop the pears into the liquid. Poach for 16-20 minutes or until the pears are tender

3. Remove pears and save 1/2 cup of the poaching liquid

4. Add 1/2 cup of pomegranate juice and bring to a boil; once at a boil, reduce heat; stir occasionally. Once the mixture reduces by half, remove it from the heat

5. Remove the middle rack in your oven and have the lower rack read. Preheat oven to 400*

6. While the pomegranate mixture is cooking, unfold your pastry and cut it into 1/2 wide strips. Brush the strips with the beaten egg. Starting at the bottom, wrap the pastry strips around the pears.

7. Once oven is preheated. Place pastry-wrapped pears on a parchment-lined sheet. Bake until golden brown, 25-30 minutes

8. Remove and plate pears, drizzle on top the reduced honey and pomegranate mixture and serve

Enjoy!