Mulled Pomegranate Cider Poached Pears

Combine the pomegranate juice, orange juice, orange zest, cloves, crushed cardamom pods, and cinnamon sticks to a large saucepan nd bring it to a boil over medium-high heat.

Reduce to simmer and nestle in the pear halves, cut side down. Cook, covered with a small crack to allow steam to escape, for 20-25 minutes, or until the pears are soft when poked with a knife.

Use a slotted spoon to remove the pears from the poaching liquid and transfer to a plate.

Return the pomegranate cider to a boil over medium heat and reduce to a syrup for about 10-15 minutes. Remove from heat.

Serve warm pear halves over scoops fresh cardamom ice cream with a drizzle of the mulled pomegranate syrup and a small handful of candied pecans.

Melt the butter in a small pan over medium-low heat. Add the pecans and sugar and stir to coat.

Cook, stirring, until the sugar dissolves completely and begins to lightly brown.

Transfer the pecans to a sheet of parchment paper and spread them out with a spoon to cool.

Once cool and crisp, break them up and serve over poached pears and ice cream.