Orange and Pomegranate Poached Pears

Instructions

1. Placed peeled and cored pears standing upright in a small to medium-sized deep sauce pot.
2. Add sugar, vanilla bean, cinnamon sticks, salt, and orange and pomegranate juices.
3. Place lid on pot, bring liquid to a simmer and cook for 25 to 30 minutes or until pears are just tender when pierced with a toothpick.
4. Intermittently rotate pears while they float to ensure even cooking in liquid.
5. When pears are fork tender, turn off heat, and let them sit in hot liquid until soft, at least 20 to 25 minutes.
6. Using a slotted spoon, gently remove pears from liquid and transfer to a container. Cover and refrigerate for at least an hour.
7. While pears are cooling, remove cinnamon sticks and vanilla bean pod from poaching liquid and reduce liquid by at least half over medium to medium-low heat. Remove from heat.
8. To serve, add a single pear to each serving bowl and top with whipped cream or a scoop of ice cream, if desired, and drizzle with warm syrup.
9. Once poaching liquid has thickened slightly remove from heat.
10. Chefs Note: if you prefer a more caramel-like consistency, the poaching liquid can be reduced. Just be sure to watch the liquid as it reduces because it can scorch.