1Peel 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.
2Remove pears from syrup. Cook syrup over medium-high heat 15 to 20 minutes, stirring occasionally, until thickened.
3Spoon 1 1/2 tablespoons yogurt onto each plate, drizzle 2 teaspoons syrup over yogurt. Top with pears.