Spiced pears finished with aromatic lemon zest, refreshing mint, and sweet-tart pomegranate seeds come together for a memorable winter themed treat. Pair with a scoop of vanilla ice cream for dessert, with chia seed-swirled greek yogurt for breakfast, or serve as part of a cheese and charcuterie plate for entertaining.
In a medium sauce pan over medium heat combine water, hawayij, sugar, lemon juice, and salt. Stir until sugar dissolves and bring to a simmer.
Add pears to the poaching liquid. If pears aren't completely covered, add more water. Cover with lid, keeping it slightly ajar and simmer until pears are tender but not mushy, about 20 minutes.
Using a slotted spoon, transfer pears to a plate and set aside. Raise heat and boil poaching liquid until reduced to about 1 cup, (10–15 minutes). Remove from heat.
Serve pears with a drizzle of syrup and top with a sprinkle of lemon zest, mint, and pomegranate seeds.
*Hawayij is a spice blend originating from Yemen. There are two versions of the spice blend, a sweet blend intended for coffee, and a savory blend used for soup. This recipe calls for the sweet version. You can find it in international grocery stores or you can make your own blending equal parts ginger, cinnamon, cardamom and clove. My go-to version is available from The Spice Way in Encinitas.
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