Ingredients

• 3/4 cup dry red wine, such as Syrah or Zinfandel
• 3/4 cup pomegranate juice
• 1/2 cup sugar
• 1 cinnamon stick
• 2 teaspoons grated orange peel
• 6 Bosc pears with stems, peeled
• Vanilla ice cream
• Purchased biscotti

Instructions

1. Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
2. Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
3. Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.