Use a melon baller to make a little hole.
4 firm-ripe Bartlett pears, unpeeled, halved, and cored
2 cups pomegranate juice
1/4 cup orange juice
2 ounces (4 tablespoons) reduced-fat cream cheese (Neufchatel)
2 tablespoons pistachios, finely chopped
1 Place the pear halves cut-sides down in a large skillet. Add the pomegranate juice and orange juice. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until the pears are tender, 15 to 30 minutes (time will depend on the ripeness of the pears).
2 Reserving the poaching liquid in the skillet, transfer the pears to a serving dish, cut-sides up.
3 Return the skillet to medium heat and simmer until the sauce is reduced to a syrup (about 1/2 cup). Set aside to cool.
4 In a small bowl, stir 1 tablespoon of the pomegranate syrup into the cream cheese. Cover and refrigerate until serving time.
5 Drizzle the remaining syrup over the pears.
6 To serve, place a dollop of the cream cheese in each pear and sprinkle with the pistachios.
Makes 8 servings.
Per serving: 121 calories, 2.7g total fat (1.2g saturated), 5mg cholesterol, 2.8g dietary fiber, 25g carbohydrate, 2g protein, 29mg sodium.