Best 4 Preserved Pears With Pepper Star Anise And Vanilla Syrup Recipes

CINNAMON-ANISE POACHED PEARS

Steps:

• Peel, halve and core 2 pears. Put in a shallow dish with 1 cup water, 1/3 cup sugar, 1 cinnamon stick and 1 star anise pod. Cover with plastic wrap and microwave until the pears are soft, 8 minutes. Meanwhile, beat 1/2 cup heavy cream with 1 tablespoon sugar and 1/4 teaspoon ground cinnamon until soft peaks form. Serve the pears with the syrup and cinnamon cream.

STAR ANISE POACHED PEARS

Steps:

• Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
• Stir over low heat until sugar dissolves.
• Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
• Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously).
• Bring to a simmer, stirring until pieces of caramel dissolve.
• Add pears, cover and simmer until tender, turning pears once about 5 minutes.
• Using a slotted spoon, transfer pears to bowl.
• Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
• Pour syrup over pears toss gently to coat.
• Chill until cold.
• Serve cold.

POACHED PEARS WITH STAR ANISE

Steps:

• Combine Port, sugar, 1/2 cup water and star anise in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 10 minutes. Add pears; simmer until tender and liquid is reduced to thin syrup, turning pears occasionally, about 25 minutes. Cool pears in syrup. (Can be prepared 2 days ahead. Cover and refrigerate.)
• Slice pears and fan on plates. Drizzle syrup over. Spoon ice cream alongside.

STAR ANISE-POACHED PEARS

Steps:

• Combine sugar, 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Add 1 1/4 cups water (mixture will bubble vigorously). Bring to simmer, stirring until pieces of caramel dissolve. Add pears, cover and simmer until tender, turning pears once, about 5 minutes.
• Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until thick and syrupy, about 5 minutes. Pour syrup over pears; toss gently to coat. Chill until cold, at least 3 hours or overnight. Divide pears and syrup among 4 shallow bowls and serve.