#soursweets

Yeah, tea aids digestion and is refreshing during the summertime heat.

This vegan recipe combines the sweetness of ripe pears with the tartness of pomegranate juice and the warmth of mulled spices. Perfect for a cozy dessert or a festive holiday treat.

Ingredients: 4 medium-sized ripe pears, peeled and cored. 2 cups pomegranate juice. 1 cup apple cider. 1 cinnamon stick. 4 whole cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 cup maple syrup. 1 tablespoon lemon juice. Zest of 1 orange.

Instructions: Put the apple cider, cinnamon stick, cloves, nutmeg, ginger, maple syrup, lemon juice, and orange zest in a medium-sized pot. Over medium-low heat, bring the mixture to a simmer. Stir it every now and then until the maple syrup is completely gone. Put the peeled and cored pears in the pot and make sure they are covered with water. Lower the heat to low and let the pears simmer slowly for 20 to 25 minutes, or until they are soft but still hold their shape. To make sure they cook evenly, flip them over every now and then. When the pears are done, use a slotted spoon to take them out of the liquid and place them on plates to serve. Use a fine mesh sieve to get rid of the spices and zest from the poaching liquid. Add the water back to the pot. Turn up the heat to medium-high and cook the liquid for another 10 to 15 minutes, or until it gets a little thicker and syrupy. Pour the syrup that has been boiled down over the poached pears and serve hot. If you want, you can add a sprinkle of cinnamon or fresh pomegranate arils on top before serving.

Prep Time: 10 minutes

Cook Time: 40 minutes