| 1 | Combine the first 6 ingredients in a heavy medium saucepan. |
| 2 | Bring to a boil. |
| 3 | Reduce heat and simmer 5 minutes. |
| 4 | Remove saucepan from heat. |
| 5 | Cut a thin slice off the bottom of a pear so that it will stand upright. |
| 6 | Using a melon baller, remove core through bottom of pear. |
| 7 | Peel pear, leaving stem intact. |
| 8 | Rub exposed area with lemon. |
| 9 | Place pear in a saucepan containing orange juice mixture. |
| 10 | Repeat with remaining pears. |
| 11 | Squeeze any remaining juice from lemon halves over pears. |
| 12 | Add lemon shells to saucepan. |
| 13 | Cover and cook until pears are just tender, turning occasionally, about 18 minutes. |
| 14 | Discard lemon shells. |
| 15 | Transfer pears to a bowl using a slotted spoon. |
| 16 | Pour poaching liquid over. |
| 17 | Cover and refrigerate until cold. |
| 18 | stand pears upright on plates. |
| 19 | Pour poaching liquid into a heavy small saucepan. |
| 20 | Boil until syrupy, about 5 minutes. |
| 21 | Strain syrup into a bowl. |
| 22 | Place in the freezer until cold, about 3 minutes. |
| 23 | Spoon some syrup over each pear. |
