Spiced Pomegranate Syrup Recipes

BAKED PEARS IN SPICED POMEGRANATE SYRUP

Steps:

• Pre-heat oven to 350°F.
• In a small non-reactive sauce pan (such as stainless steel, glass, enameled or nonstick), combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute. Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
• Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven. Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve.
• Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)
• Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

SPICED SIMPLE SYRUP

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

SHIRLEY TONIC

Steps:

• Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
• To serve, pour 1 oz. pomegranate syrup into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
• Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.