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Poires pochées à la badiane dans un bol en grès sombre, nappées de sirop ambré, avec des étoiles de badiane, un bâton de cannelle et une gousse de vanille
Team Curcuma

Star anise poached pears

Whole pears poached in a syrup scented with star anise, vanilla and cinnamon until tender and golden, then glazed with their reduced syrup. A light and elegant winter dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings : 4 people
Course : Dessert
Cuisine : French
Calories : 160
Ingredients Préparation Notes

Ingredients
  

  • 4 pears (Conference or Williams/Bartlett, still firm)
  • 1 litre water
  • 120 g sugar (or 100 g honey)
  • 3 star anise
  • 1 cinnamon stick
  • 1 vanilla pod
  • 1 unwaxed lemon (zest and juice)

Préparation
 

  1. In a saucepan deep enough to hold the pears standing up or lying down, add the water and sugar. Add the star anise, the cinnamon stick, the vanilla pod split in half and scraped, and 2 wide strips of lemon zest. Bring to the boil, stirring, until the sugar has dissolved.
  2. Meanwhile, peel the pears with a vegetable peeler, keeping the stalk. Cut a thin slice off the base so they stand upright. Rub them with the cut lemon so they don't turn brown.
  3. Lower the pears into the simmering syrup: they should be covered. Place a disc of baking paper on top to keep them submerged.
  4. Poach at a gentle simmer for 20 to 25 minutes, turning the pears from time to time. They are done when the tip of a knife slides into the core without resistance.
  5. Lift out the pears with a slotted spoon. Reduce 250 ml of the syrup over high heat for 8 to 10 minutes, until it coats the spoon. Add the lemon juice.
  6. Serve the pears warm or cold, glazed with the reduced syrup, with the star anise as decoration.

Notes

For an even more fragrant dessert, let the pears cool in the syrup and keep them in the fridge overnight. They keep for 4 days, covered with syrup, in an airtight container. The peels can be used to make a compote.