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Steps
1
Peel pears, leaving stems intact. Cut slice from bottom of each pear so it will stand upright when served; set aside. In 2-quart saucepan, heat pomegranate juice, water, sugar and cinnamon stick over medium heat until sugar is dissolved. Add pears; cover and simmer 15 to 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
2
Remove pears from syrup. Cook syrup over medium-high heat 15 to 20 minutes, stirring occasionally, until thickened.
3
Spoon 1 1/2 tablespoons yogurt onto each plate, drizzle 2 teaspoons syrup over yogurt. Top with pears.
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Cranberry juice can be substituted for the pomegranate juice.
Poach the pears up to 4 hours ahead of time. Cover and store in refrigerator.
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