Pomegranate Poached Pears

Combine juice, sugar, cinnamon stick and cloves in a large saucepan. Cover, bring to a boil, reduce heat and simmer, stirring until sugar dissolves. Add a few drops food color, if desired.

Meanwhile peel pears, leaving stem attached. Add to saucepan, return to a simmer, cover and cook 15 to 20 minutes, turning pears occasionally, until tender when pierced in thickest part. Stir in vanilla.

Cool pears in saucepan, then transfer with poaching liquid to a container. Cover and refrigerate until chilled.

To serve: Halve pears lengthwise, leaving stem on 1 half. Scoop out core with a melon baller or small spoon. Cut a thin slice off bottom of halves with a stem; place upright in serving plates. Add other pear half, cut side up. Spoon some poaching liquid around pears.

Planning Tip: Poach up to 2 days ahead. Refrigerate in poaching liquid. The longer pears poach, the deeper the color.