Poached Pears with Creme Anglaise

Available in late autumn through early winter, pomegranates have fleshy seeds that provide a tart flavor, brilliant red color and satisfying crunch. Since their season is short, it is a good idea to buy them ahead for holiday dishes; they will keep for weeks in your refrigerator's crisper. Take care when using pomegranates, as the juice can stain. To seed them, fill a large bowl with water. Cut the fruit in half. Holding the fruit underwater, peel off the thick skin and spongy membrane to release the seeds. Let them fall to the bottom of the bowl. Discard the peel and membrane, then drain and reserve the seeds.
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