Make these a day ahead.
4 Bosc pears
1 cup port
3/4 cup sugar
1. Peel the pears and slice off the bottom 1/4-inch to make a flat surface. Work from the bottom of the pears, and, using a melon baller, scoop out the cores. Leave the stems attached.
3. Remove the pears, which now will be more deeply colored. Boil down the liquid until reduced to about 1 cup; about 15 minutes.
4. Serve the pears with the sauce poured over and puddled beneath them; garnish with almonds and pomegranate seeds if desired. Makes 4 servings.
Nutritional analysis for each pear: 340 calories, 1 g protein, 82 g carbohydrates, 6 g fiber, 0 g fat, 0 g saturated fat, 15 mg sodium
TIP: To easily remove the seeds from a pomegranate, cut it in quarters and squeeze each piece as you would a lemon, allowing the seeds to fall in a bowl of cold water. The membrane will float to the top of the water and the seeds will sink to the bottom.