3 pears, peeled, cored and cut into wedges
Seeds (arils) from 1 pomegranate
1 T. fresh lemon juice
2 T. light brown sugar
¼ t. ground nutmeg
½ t. ground cinnamon
2 T. finely chopped almonds (optional)
4 sprigs fresh mint leaves for garnish (optional)

Place the sliced pears and pomegranate seeds in a bowl and toss with lemon juice to coat.  Combine the brown sugar, nutmeg, and cinnamon, and mix into the fruit.  Cover and refrigerate for at least one hour.  Serve in individual dishes.  If desired, garnish with chopped almonds and a sprig of mint.  Serves 4.