Baked Pears with Chocolate Sauce and Pomegranate Seeds

Ingredients:

• 4 Anjou pears, peeled, halved lengthwise and cored
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg.
• 1 tbsp trans-fat-free margarine, cut into 8 pieces
• 1/3 cup water
• 1/2 cup bittersweet chocolate chips
• 2 tbsp + 1 tsp fat-free half-and-half
• 1/2 cup pomegranate seeds

Makes 8 Servings

1. Heat oven to 350 F. Sprinklepears with cinnamon and nutmeg and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake until pears are tender, about 1 1 hour, basting with water once halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
2. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1-2 minutes. Using a large spoon, drizzle chocolate decoratively over pear slices. Sprinkle with pomegrante seeds and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's an elegant dessert that will get you into the holiday spirit. Cooked fruit drizzled in chocolate topped with pomegrantes is a wonderful way to celebrate Christmas. I added the nutmeg to this recipe because cinnamon and nutmeg go very well together especially in fruit. The fruit smells so delicious when it's baking in the oven and it will make your kitchen smell like Christmas. You can always use skim milk in place of the half-and-half and your chocolate sauce will still be delicious. You may need practice with the chocolate sauce because the sauce does take practice to perfect. The pomegrante seeds give this dessert a nice tart finish in your mouth. I highly  recommend serving this dish to Santa when he comes to visit you Christmas Eve. He may give you an extra gift or a really nice gift thia dish is that good. Trust me.