For the POM Syrup and Pears: Combine the POM Juice, wine, orange peel, cinnamon sticks, vanilla bean, and sugar in a medium saucepan. Bring to a boil, then reduce heat to a simmer.
While the juice is coming to a boil, core the pears from the bottom to remove the seeds using a melon baller or paring knife. Peel the pears and trim a bit off the bottom of each pear to create a flat surface.
Add the pears to the simmering juice. Simmer uncovered, turning occasionally, until they are just tender, about 45 minutes.
Once the pears are tender, remove them and place them upright on a plate.
Turn the heat up and reduce the poaching liquid to ¾ cup, about 10 minutes. Strain out all the solids and set aside.
For the Yogurt Whipped Cream: Meanwhile, whip the heavy cream until it forms peaks. Add the yogurt and whip together to create a soft vanilla cream.
Serve the pears, warm or chilled. Drizzle them with POM syrup and a dollop of yogurt cream, walnuts, and POM Arils.
POM Syrup and Pears:
3 cups POM Wonderful 100% Pomegranate Juice
1 cup fruity red wine or dealcoholized red wine
3 strips orange peel, peeled with a vegetable peeler