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1. Prepare fresh pomegranate juice.*
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2. Mix pomegranate juice, 1/2 cup honey, and remaining ingredients; pour over hens.
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3. Marinate, covered, overnight or at least 8 hours in the refrigerator. Turn occasionally.
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4. Drain hens, reserving marinade. Simmer marinade, covered for 10 minutes; reserve.
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5. Season hens with salt and pepper.
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6. Bake at 450F, basting frequently with reserved marinade, until hens are just firm to the touch, about 25 minutes.
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7. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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8. Remove from oven; let rest covered with a tea towel for 5 minutes. Brush each half with 1/2 tablespoon honey.
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9. Garnish with pomegranate arils and chopped pistachios.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
