Make these a day ahead.
4 Bosc pears
1 1/2 cups unsweetened pomegranate juice
1 cup port
3/4 cup sugar
1. Peel the pears and slice off the bottom 1/4-inch to make a flat surface. Work from the bottom of the pears, and, using a melon baller, scoop out the cores. Leave the stems attached.
2. Combine the pomegranate juice, port and sugar in a saucepan just large...