I made this for New Year's Eve 2010 dessert. It was a perfect light and satisfying end to a heavy meal. The bay leaf and light sour cream garnish was a refreshing taste surprise. I had to tweak the recipe just a bit for the ingredients at hand. I did not have a dessert wine or pomegranates, I added a cup of grape juice and a half cup of sugar to a cup of Cabernet Sauvignon, and a cup and a half of pomegranate & cranberry juice to Bartlett pears. The subsequent color was a light rose color, and it took about forty minutes to reduce the juice down to a syrup, The timing was perfect, as it gave a digestive respite after dinner for this great desert. I also served homemade dark chocolate truffles to make it even more gourmet and decadent for the New Year.
I made extra of these poached pears for New Years day for brunch. I would definitely make this beautiful dish again. I took pictures of it , it was so beautiful and made a statement!