1Place the peeled pears into a saucepan with the apple juice and cinnamon stick. Lid on, simmer gently for about 20 mins, until the pears are slightly soft. Remove from the juice and place on a plate.
2Remove the cinnamon stick and continue to gently simmer the remaining juice for about 5-10 mins until it has thickened slightly and become syrupy.
3Pour the pomegranate juice into another small pan and gently simmer for about 10 mins until thickened slightly and become syrupy.
4Cut a thin sliver off the base of each pear so they stand. Give each ghost pear two eyes (make a small hole with a skewer first to make sure the eyes stay in!) and push the sunflower seeds into the pear to make a small circle for a scary ghost mouth.
5Drizzle a little of the ‘blood’ syrup into each ghost mouth and a small drizzle/puddle of the reduced apple juice – serve your scary ghosts with care.
4 Ripe pears, peeled (leave stalk intact)
300ml (10fl oz) Apple juice
1 Cinnamon stick
Pinch dried cinnamon
Dried blueberries or currants (for ghost eyes)
200ml (7fl oz) Pomegranate juice (for the ‘blood’)