Makes 6

Ingredients

• 1 bottle Pelee Island Gewurztraminer
• 1 cup water
• ⅔ cup white sugar
• 1 vanilla bean
• 1 star anise
• 1 cinnamon stick
• 6 medium firm but ripe Bartlett, Anjou or Bosc pears

Directions

• Add the wine, water, sugar spices to a large dutch oven. Cut the vanilla bean in half lengthwise and use a paring knife to scrape the seeds out, then add the seeds and pod to the pot. Bring all the ingredients to a simmer over medium heat.
• While the liquid is heating, peel and core the pears: use a vegetable peeler to remove the peel, slice them in half, then use a melon baller to carefully scoop the core out.
• Add the prepared pears to the simmering liquid, then cover and cook at a gentle simmer for about 20 minutes, or until the pears are tender but not falling apart.
• Use a slotted spoon to scoop the pears out onto a serving dish, then remove the spices and use them to decorate the platter.
• Bring the poaching liquid to a simmer over medium-high heat and reduce until there is about 1 cup of liquid left. Let cool to room temperature, then pour over the pears. The poached pears can be served cold, at room temperature, or gently warmed.