- 3/4 cup dry red wine
- 3/4 cup pomegranate juice
- 1/4 cup sugar
- 1 cinnamon stick
- 3 teaspoons orange zest
- 6 Bosc pears with stems, peeled
Preheat oven to 350°F.
In saucepan add wine, pomegranate juice, sugar, cinnamon stick, and orange peel over medium heat, until sugar dissolves.
Using small melon baller or paring knife, core pears from bottom of wide end. Remove bottoms so pears can stand upright. Place upright in glass baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife. Baste every 15 – 20 minutes, for one hour.
transfer roasted pears to serving platter or individual plates. Insmall saucepan simmer pan juices until reduced to 2/3 cup.
Serve with vanilla ice cream and amaretti cookies.