3/4 cup dry red wine such as Zinfandel or Shiraz
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel or zest
6 med Bosc pears
Vanilla Ice Cream
1.) Preheat oven to 350 degrees.
2.) Stir wine, juice, sugar, cinnamon stick and zest together over medium heat, until sugar dissolves.
3.) Using a melon baler, core pears from bottom.
4.) Peel pears, leaving the stems and trim so bottoms are flat.
5.) Place pears in a 8x8x2 inch glass baking dish.
6.) Pour the wine sauce over the pears.
7.) Roast until tender, about 1 hour, basting with the sauce every 20 minutes.
8.) Transfer pears to a serving platter and pour the juices into a small saucepan.
9.) Simmer until reduced to about 2/3 cup, about 5 minutes.
10.) Spoon sauce over pears and serve with ice cream and biscotti.