Note: If substituting regular size pears, use 4 pears in this recipe and cook for up to 20 minutes or until tender.
2 cups dry red wine
2 cups water
1/2 cup sugar
1 star anise
1 cinnamon stick
6 whole cloves
12 Seckel pears, peeled with stems attached, rubbed with lemon
crème fraîche or whipped cream, for serving
In a large saucepan, combine wine, water, sugar, star anise, cinnamon stick, and cloves. Bring to a boil. Once sugar is dissolved, add pears. Reduce to a simmer. Cook until pears are knife tender, about 10 minutes.
Using a slotted spoon, carefully remove pears to a plate lined with paper towels. Remove spices and discard. Bring poaching liquid to a boil, lower to a simmer, and cook until syrupy and reduced to 1 cup, about 30 minutes. Divide reduction sauce among 4 plates, place 3 pears in each plate, and dollop each with crème fraîche.
Yield: 4 servings.
- Recipe couresy of Joseph Erdos