In a small bowl, combine the apple cider, orange juice, port, and spices. Stir to mix evenly.
Coat the bottom of a small to a medium-size pot with the pomegranate molasses
Peel the pears and leave the stems. Remove the core from the bottom of each pear. Add them to the pot.
Add the liquid/spice mix to the pot. Turn the burner to a medium-low setting and raise the liquid's temperature to 170° F
Hold the temp steady while the pears cook (ours took about an hour), turning the pears frequently (The liquid's temp should be just below a simmer)
The pears are done cooking when the sharp end of a knife slides out easily when they're poked
Transfer the pears to individual serving plates.
Serve with Honeyed Goat Cheese.
If you'd like, the left-over sauce can be reduced and drizzled over the pears as well
Honeyed Goat Cheese
Whip goat cheese and honey until creamy