Chai-Spiced Bosc Pears With Pound Cake

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2 cups late-harvest riesling

2 cups water

1 cup pear nectar

25 cardamom pods, crushed

12 whole cloves

3 (3-inch) cinnamon sticks, broken

2 tablespoons black tea leaves (such as Darjeeling or Assam)

4 peeled Bosc pears, cored and halved

1/4 cup mascarpone cheese

1 tablespoon butter

1 (10.75-ounce) loaf frozen low-fat pound cake (such as Sara Lee), thawed and cut into 8 slices

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