Poached pears

Ingredients:

• 4 medium-size firm pears (e.g., Anjou, Bartlett, Bosc.); you can try using peeled pears from a
• can, but they may be too soft
• 1 bottle robust read wine (e.g., cabernet sauvignon, merlot)
• ½ cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• peel from 1 orange
• peel from 1 lemon
• 2 whole cloves
• 1 star anise
• 1 whole bay leaf

Instructions:

• peel the pears, and place in medium size saucepan
• add the rest of the ingredients
• if the pears are not completely covered, add some water until they are just covered
• set saucepan over high heat and bring to a boil
• reduce to simmer, and over medium-low heat, cook for 15 minutes while occasionally stirring very gently
• remove pan from heat and let pears cool in liquid
• with slotted spoon, move pears to a plate
• pears can be left whole, or cut in half lengthwise and cores removed with a melon-baller (and, if you want, the stem, using a paring knife)
• pour poaching liquid through a sieve set over a bowl
• discard solids, and return liquid to the saucepan
• place over medium-high heat, and cook for about 45 minutes, until liquid has been reduced to a syrup that coats the back of a wooden spoon
• let cool
• store pears in an airtight container until ready to serve
• when ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.
• if you cut the pears in half lengthwise, you can (carefully) slice them lengthwise (not all the way through, but starting at least ½ -1 inch away from the stem end), and (carefully) spread them like a fan. [Martha Stewart]