Directions

• Pomegranate GelatoIn a saucepan, reduce 2 cups of pomegranate juice down to 1 cup over low heat.
• Freeze the reduced pomegranate juice in an ice-cube tray (individual cubes will freeze faster).
• Put the frozen pomegranate cubes in a food processor with 1/4 cup sugar and grind briefly. Add the mascarpone (or chosen substitute) and pulse until the mixture is smooth.
• Transfer the mixture into a small container and freeze again for 20 to 30 minutes before serving. You can pulse the gelato briefly in the food processor if it's too frozen.
• Pomegranate Poached PearsCombine pomegranate juice, sugar, water, and port in a small saucepan and bring the mixture to a low simmer.
• Submerge the pears in the pomegranate-port mixture until tender. Remove from heat and let them cool in the poaching liquid. Remove the pears when cool and set them aside at room temperature; reserve poaching liquid.
• Warm the reserved poaching liquid. Cut the pears in half. Place the warm liquid onto a bowl or plate and place one pear half in the center.
• Scoop pomegranate gelato into the center of the pear, and present the other pear half at an angle on top. Garnish with a fresh mint leaf.