Try to find small pears, preferably only 2 1/2 to 3 inches tall, with the stems intact. I have found these smaller-sized pears are easier to poach, and I prefer the presentation.
Make sure to cut a little off the bottom of the pear, so they stand up nice and tall. Peel them.
In a deep saute pan or pot, combine the wine, citrus, spices and… a couple slices of red beets to boost the color. This is the secret ingredient that will give the pears their deep rich red color. Bring to a boil.
Stir well and add the beets, and simmer for 20-25 minutes, gently stirring every few minutes, to evenly coat them in color, until just tender.
Tip: Play around with using different spices and flavorings, like star anise, pink peppercorns, juniper berry, or ginger. Remember to always taste your poaching liquid, for balance, sweetness and flavor. Adjust if necessary. If the poaching liquid doesn’t taste good, your pears won’t either.
Pears are done cooking when easily pierced with the tip of a knife. The best place to do this is on the bottom where the cut will not show. Transfer them to individual plates.
Strain the wine and place in a smaller pot or sauté pan and reduce by two-thirds, until thickened and syrupy.
Spoon over the pears allowing it to puddle at the bottom and garnish with the pomegranate seeds.
Read the Best way to cut a Pomegranate, if you like!
I like serving this with a dollop of cardamon cream on the side ( see recipe below).
Enjoy the poached pairs and have fun with this one!