Cut the pears in halves and remove the seeds, leave a well-marked hole to fill later.
In a baking dish, marinade the pears in brandy and sugar and let it sit for ½ an hour.
Then add ½ teaspoon of butter per half and take to the oven preheated to 360°F for 25 minutes.
Put half a pear with some juice and fill with pomegranate on each plate. Decorate with some mint leaves and serve hot or cold.