Pears poached in pomegranate frangipane tart

Ingredients

• 3 Bosc pears
• 24 ounces POM Wonderful 100% Pomegranate Juice
• 1/4 cup red wine
• 1" piece fresh rosemary
• 2 whole cloves
• 1 star anise
• 1/2 cup sugar, divided
• Zest of 1 lemon
• 1 unbaked pie shell, rolled to 10-inches round
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup finely ground almonds
• 2 tablespoons Amaretto
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour
• 3 poached pears

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Preparation

• Add all ingredients except the pears and using just 1/4 sugar to a medium saucepan and bring to a boil. Add the pears and reduce the sauce to a simmer.
• Poach the pears for 25 minutes, turning carefully once in a while.
• Remove the pears from the sauce with a slotted spoon.
• Increase the heat and bring the liquid to a rapid boil until reduced by half. Pour the reduction over the pears, cover and refrigerate for at least 6 hours or overnight. If possible, turn the pears on occasion to keep color consistent.
  
• Preheat the oven to 350. Place the pie crust in a tart pan, coming all the way up the edges, but not over.
• Cream the butter and sugar in a medium bowl until fluffy. Add the egg, ground almonds, Amaretto, almond extract and flour then beat until smooth. using an offset spatula, spread the mixture evenly in the tart shell.
• To prepare the pears, remove them from the liquid and cut each in half lengthwise, removing core and stem. Place a half, cut side down, on a cutting board and cut crosswise into thin slices, being careful to retain the pear shape.
• Press down a little on the pear so it fans out a bit. sliding a knife under the pear lengthwise, transfer it from the cutting board to the tart. Repeat with each pair half. If the pears are small, you may need four.
  
• Bake for 45 minutes, or until the tart shell is golden brown and the frangipane is nice puffed up and has browned.
• While the tart is baking, put the reserved liquid in a small saucepan, add the remaining 1/4 cup sugar and bring to a boil. Reduce the liquid to about half, so it is syrupy and coats the back of a wooden spoon. Let cool.
• Brush the glaze over the pears, being careful to avoid dripping on the custard. Serve the frangipane at room temperature with whipped cream if desired.

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