Wine-Poached Pears With Pomegranate

1. 1

   Pour the wine into a heavy saucepan, tossing in the spices (cinnamon stick, vanilla bean, cardamom pods, & cloves). Add the sugar & stir until it dissolves. Heat the poaching liquid over medium heat until small bubbles form and wisps of heat rise from the top of the pan.

2. 2

   While waiting for the liquid to simmer, peel & core the pears. You may wish to poach them in halves, for a dramatic presentation, or in quarters or even slices-it's up to you. Depending on how you slice them and the size of your saucepan, you may have to poach in batches.

3. 3

   Once the liquid's ready, cook the pears until they are tender, approximately 15-20 minutes. Adjust the heat so that the liquid does not come up past a gentle boil. When the pears are done, remove them and set aside, either to cool or to serve.

4. 4

   Strain the spices out of the saucepan and crank up the heat, bringing the liquid up to a boil. Reduce to your desired consistency.

5. 5

   Scatter the pomegranate seeds on a platter and top with the poached pears. Drizzle with the warm syrup and serve; alternately, you can make this dish ahead and serve it cold from the refrigerator

* Per serving · 4 servings · Values may vary.

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