Wash pears and remove the core from the bottom with a small knife or apple corer. Peel them if you’d like the flesh to turn a deep red color. Leave them on if you’d rather be quick about it. (Let’s just tell folks we want the extra nutrients!)
Place the pomegranate juice and honey in a saucepan, heat until boiling. Add the cinnamon stick, lemon zest and lemon juice. Place the pears on their sides in the hot liquid and simmer for 10 minutes. Roll them over and simmer for another 10 minutes, or until soft.
Remove the pears and strain 2 cups of the liquid into a small saucepan, continue simmering and reduce by half.
To make the hot juice into a glaze, gradually whisk in the vanilla/cornstarch mixture and continue to simmer until it becomes slightly thick, about 10-12 minutes.
Place each pear onto an individual serving plate and spoon a small amount of glaze over each one.