for the glaze:
¾ cup dry red wine
¾ cup pomegranate juice
½ cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
for the pears:
6 Bosc pears with stems, peeled
vanilla ice cream (pareve or milchig)
Preheat oven to 350 degrees. In a medium saucepan, stir wine, pomegranate juice, sugar, cinnamon stick and orange peel until sugar dissolves, about three minutes.
Core pears from the bottom end using a small melon baler. Trim the bottoms flat and stand pears upright in a 9” baking dish. Pour wine sauce over pears and roast for one hour, basting every 20 minutes. Pears should be tender when pierced with a knife. Using a spatula, transfer the pears to a serving platter. Pour juices into a small saucepan and simmer to reduce to 2/3 cup, about 5 minutes.
Spoon glaze over pears. Serve warm with vanilla ice cream.