Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact.

Place each pear half onto 1 plate and fan it forward.

Coarsely chop 9 of the pear halves, reserving the rest for later.

When ready to serve, finely dice the remaining 3 pear halves.

Drizzle equal amounts of the reduced poaching liquid from part one over each pear half.

Arrange the pear halves, cut side up, on the caramel so that the pointed ends of the pears meet in the center.

Add the tomatoes and their juice along with the drained pear halves.

Take 2 pear halves, and cut into chunks.

Add pear halves and simmer until pears are tender but still keep their shape, about 30 minutes.

"When you make it at home, you may have extra pear halves, and they can also go alongside."