Roasted Bosc Pears with Pomegranate Glaze
['3/4 cup dry red wine, such as Syrah or Zinfandel', '3/4 cup pomegranate juice', '1/2 cup sugar', '1 cinnamon stick', '2 teaspoons grated orange peel', '6 Bosc pears with stems, peeled', 'Vanilla ice cream', 'Purchased biscotti']
Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
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