Best 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.

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.

POMEGRANATE SYRUP

Steps:

• Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
• Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
• For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.