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An update on the classic poached pears.
4 Bosc pears, peeled
1 pint pure pomegranate juice, such as Heaven & Earth
1 fresh lemon, squeezed
3/4 cup sugar
2 cups rolled oats
1 cup shredded sweetened coconut
1/2 cup salted shelled pistachios
2 teaspoons lemon zest
1 teaspoon Gefen Vanilla Extract
1/4 cup Gefen Maple Syrup
1/2 cup Gefen Canola Oil
In a small saucepan, bring the pomegranate juice, lemon and sugar to a boil. Add the pears and simmer on low. Continue to rotate the pears in the pan so they soak up all the flavor.
Simmer for about 30 minutes, or until the pomegranate juice has reduced by half into a syrup.
Meanwhile, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Mix the granola ingredients together. Spread out onto the prepared baking sheet and bake for 20 to 25 minutes. Halfway through, mix the granola so it gets crisped evenly.
Serve warm or cold, with granola on the bottom and a poached pear on top. Spoon the pomegranate syrup over it all. Optionally, serve with a scoop of ice cream or whipped cream.
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