Poached Pears

Instructions

1. Prepare the Pears: Peel the pears with a vegetable peeler, leaving the stems intact for a pretty presentation. Slice a thin piece off the bottom of each pear so they can stand upright when serving. Working from the base, use a melon baller or sturdy metal teaspoon to scoop out the cores, removing the seeds and tough fibers but leaving the pears intact.
2. Make the Poaching Liquid: In a large saucepan or Dutch oven (the pears should fit snugly), combine the water, wine, sugar, cinnamon stick, lemon peel, orange peel, and star anise (if using). Stir over medium heat until the sugar dissolves.
3. Poach the Pears: Add the pears to the liquid. Cover the tops of the pears with a piece of parchment paper to keep them submerged. Simmer gently, without a lid, for 20 to 25 minutes, turning the pears occasionally for even cooking. The pears are done when a knife slides in easily—they should be tender but not mushy.
4. Reduce the Syrup: Remove the pears from the liquid and transfer them to a large, shallow bowl. Continue cooking the poaching liquid at a gentle boil until reduced by half, 10 to 15 minutes. Strain the syrup over the pears, discarding the cinnamon stick, star anise, and citrus peels—or thinly slice the citrus peels and stir them into the syrup for garnish.
5. Serve the pears warm, at room temperature, or chilled, drizzled generously with the syrup. You can also serve them in small bowls with spoons for sipping the syrup — it’s too delicious to waste a drop.