1. In a large saucepan, combine water, sugar, juices, spices and salt over medium-high heat; bring to a boil, stirring to dissolve sugar.
2. Reduce to a low simmer; add pears. Cook, turning fruit occasionally, until easily pierced with the tip of a paring knife but not falling apart (15-20 min.).
3. Transfer pears to a large bowl; set aside. Increase heat to high; boil for about 15 min. until liquid is reduced to a syrup (about 1 ½ cups).
4. Strain liquid to remove spices; cool syrup for 15 min. at room temperature.
5. Pour syrup over pears; refrigerate to chill completely.

Tasty Tips:

• Replace up to 3 cups of water with a fruity red wine, such as a Zinfandel, or a sweet dessert wine, such as Moscato.
• Try adding a bay leaf, split vanilla bean or whole nutmeg with or in place of other spices.
• Pears may also be poached whole. Just remove the cores and increase cooking time slightly upward.
• Bartlett or Bosc pears are generally better for cooking than Anjou.
• Leftover syrup is great for making cocktails, such as our recipe for Sparkling Pear Cocktails. Strain and store in the refrigerator, covered, for up to 3 weeks.