Ingredients

• Zinfandel 1 cup
• Pomegranate juice 1 cup (see comments below)
• Sugar ½ cup
• Cinnamon stick 1
• Orange peel 2 t
• Bosc pears 6

Instructions

1. Peel and core all the pears leaving them whole but flat bottomed.
2. Mix sauce ingredients together
3. Place pears in baking dish and pour the sauce over it
4. Roast for one hour, basting with the sauce every 20 minutes
5. Remove pears from sauce
6. Put remaining sauce (without the cinnamon stick) in another pan and reduce the volume by 2/3 by simmering or until it is lightly syrupy.
7. Serve with homemade ice cream (vanilla)

Comments: You can use pomegranate molasses (not juice) but reduce the sugar by half and watch the reducing since the molasses is so much thicker than juice.  I like the taste of molasses better.