Plum Wine Poached Asian Pear - Asian pears

Method

• Cut the Asian pears in half vertically.
• Use a small spoon to scoop out the core.
• Put the 4 halves in a pot large enough to fit the pears in a single layer.
• Cover the pears with the pomegranate juice and plum wine.
• Add more juice and wine if the pears are not completely covered.
• Bring to a boil, then lower the heat and simmer for 20 minutes.
• Take the pot off the heat and let the pears come to room temperature in the pot.
• Remove the pears and juice from the pot and put in a bowl.
• Cover and refrigerate overnight.
• Preheat a grill to high.
• When you're ready to serve the pears, dry each half thoroughly using paper towels.
• Put the sugar on a shallow plate and dip the flat side of each half in the sugar.
• Put each pear half, flat side down, on a very hot grill and grill until the sugar is brown and bubbly.
• Transfer the pears to serving plates, flat side up.
• Put a scoop of vanilla ice cream in the middle of each pear and garnish with mint.