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Pomegranate Poached Pears

3 cups dry red wine or red grape juice
1 bottle (16 ounces) pomegranate juice
1 cup water
1/2 cup sugar
1/4 cup orange juice
2 tablespoons grated orange peel
3 fresh rosemary sprigs (4 inches)
1 cinnamon stick (3 inches)
6 medium pears
6 orange slices
6 tablespoons Mascarpone cheese

In a Dutch oven, combine the first eight ingredients. Core pears from

Printed from tasteofhome.com Oct 12, 2008

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Pomegranate Poached Pears cont.

the bottom, leaving stems intact. Peel pears; place on their sides in
the pan. Bring to a boil. Reduce heat; cover and simmer for 25-30
minutes or until pears are almost tender. Remove with a slotted
spoon; cool. Strain poaching liquid and return to Dutch oven.
Bring to a boil; cook until reduced to 1 cup, about 45 minutes.
Discard rosemary and cinnamon. Place an orange slice on each serving
plate; top with 1 tablespoon cheese and a pear. Drizzle with poaching
liquid.

Yield: 6 servings.