1️⃣ Poach the Pears:

1. Peel the pears, keeping the stems intact.
2. In a large pot, combine water, sugar, cinnamon stick, star anise, and vanilla. Bring to a simmer.
3. Gently add the pears and poach for 20–25 minutes until tender.
4. Let the pears cool in the poaching liquid.

2️⃣ Prepare the Puff Pastry Layers:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry and cut it into 12 equal rectangles.
3. Arrange the pieces on a baking sheet lined with parchment paper. Prick each rectangle with a fork to prevent puffing.
4. Dust lightly with powdered sugar and bake for 12–15 minutes, or until golden and crisp. Let them cool completely.

3️⃣ Make the Mascarpone Cream:

1. In a bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
2. Chill the cream in the refrigerator until ready to assemble.

4️⃣ Assemble the Mille-Feuille:

1. Place one puff pastry rectangle on a plate. Spread a dollop of mascarpone cream evenly across it.
2. Add another puff pastry layer, followed by more cream, and top with a poached pear.

5️⃣ Garnish:

1. Sprinkle with pomegranate arils and chopped pistachios.
2. Dust with powdered sugar for a festive, elegant finish.