A deliciously fruity dessert. Pair with Viu Manent Late Harvest Semillon
Preheat oven 350F.
Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
Using a small melon baler, 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 a knife, basting pears 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.