Poached pears are a simple and quick but very delicious dessert to serve during the fall.
- 4 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1/2 vanilla bean split lengthwise
- 1 inch small cinnamon stick
- 4 inch piece fresh ginger sliced finely
- 1 teaspoon whole cloves
- 1 small star anise pod (break in half)
- 4 pears
Peel and cut the pears lengthwise, leaving the stems on. Core each pear half by scooping out the center with a spoon.
In a saucepan (large enough to fit all four pears), combine the water, sugar, honey, vanilla, cinnamon, ginger, cloves and anise.
Bring to a boil over high heat. Add the pears to the saucepan and lower the heat so that the mixture is simmering gently.
Cook for 15 to 20 minutes, turning them so that each side becomes immersed in the liquid.
When done, a knife should be able to inserted easily. Remove the pan from the heat and let the pears and liquid cool.
Serve the pears on a platter with the poaching syrup drizzled over the top with some fresh creme anglaise.
If you refrigerate the pears over night they will have a deeper flavor after steeping in the poaching liquid.