White Wine Poached Pears with Pomegranate Seeds
Serves 6
For all ingredients, please consider using those that are grown organically.
6 bosc pears, peeled and cut into symmetrical halves
1 cup white wine, white grape juice will also work well
3 cups water
1/4 cup lemon juice
2 cinnamon sticks
6 whole cloves
1-2 star anise
1/4 cup honey or agave nectar
For serving: chopped hazelnuts, pecans, walnuts, or cookie crumbs such as gingersnaps
  fresh pomegranate seeds
  raw honey or grade B maple syrup
Use a parisian scoop, also known as a mellon baller, to remove the core and blossom ends of the pears. Leave the stems intact as they look pretty when serving.
Put all of the ingredients in a large sauce pan over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook for about 30-45 minutes until you can easily pierce the pears with the tines of a fork.
Remove from heat and allow the pears to cool in the syrup.
Serve at room temperature or cold arranged on a plate or platter filling the cores with pomegranate seeds, sprinkling with nuts, and drizzling the plates with the poaching syrup and raw honey.
Store the pears in their poaching liquid in the refrigerator for up to 6 days.