Peel the pears, leaving stems intact. Slice a little off the bottom of each pear so that they stand up. In a large saucepan, place pears standing up snugly together. Pour in the pomegranate juice. Add cinnamon, cloves and goji berries. Gently simmer, covered, for about 20 minutes until pears are tender. Remove pears and refrigerate until ready to serve. Reduce poaching liquid until it becomes a syrup and reserve.
For the Chocolate Sauce, place the blueberries, almond or other milk, dates, macadamia nuts, cocoa powder, vanilla and turmeric in a blender. Blend until very smooth and creamy, adding more milk if needed.
For the Raspberry Sauce, place defrosted raspberries in a blender and blend until smooth. Push through a sieve to remove seeds. Mix in the reduce poaching syrup.
To serve, place a generous dollop of Chocolate Sauce on a dessert plate. Place a pear on the chocolate and drizzle Raspberry Sauce over the pear. (Recipe #643)