Star Anise Poached Pears

"Here is a delicious example of eastern spices used to complement a western dish. Recipe edited to add sugar (which was left out)."
 
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photo by Chef Oz photo by Chef Oz
photo by Chef Oz
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
  • Stir over low heat until sugar dissolves.
  • Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
  • Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously).
  • Bring to a simmer, stirring until pieces of caramel dissolve.
  • Add pears, cover and simmer until tender, turning pears once about 5 minutes.
  • Using a slotted spoon, transfer pears to bowl.
  • Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
  • Pour syrup over pears toss gently to coat.
  • Chill until cold.
  • Serve cold.

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Reviews

  1. This is a fantastic dessert! It goes well with Vanilla Ice Cream.
     
  2. I used beurre bosc pears which needed a lot more cooking (15-20 min) to become tender. The flavour is quite subtle and I wasn't bowled over when I first tasted it. Then I tried it with homemade vanilla ice cream and the combination was really great. The richness of the ice cream complements the pears so well. I recommend not making the caramel too dark. The sweetness was about right.
     
  3. A wonderful dessert! Definitely need to keep an eye on the syrup while cooking. The flavors of the spices are so nice with the pears. Will be making this again!
     
  4. Actually easy to make. I had to adjust some for the temp my copper pots cook at [they grab heat] but it turned out very well. Loved the flavor which accented the pears beautifully. Right amount of sweetness with the sugar so it creates a nice balance. Depending on how your pan heats, I would recommend watching it rather than timing it. As I said my copper grabs heat and cooks rapidly. The other pans I use didn't. Yes I burned the first in the copper however the time was perfect for my other pans on the second go.
     
  5. Definately needs sugar
     
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