Lemon and anise play up the citrusy notes of the white wine and give these luscious poached pears a surprising, satisfying finish.
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
Ingredients
- 4 ripe Anjou or Bosc pears
- 3 1/2 cups Pinot Grigio
- 3/4 cup sugar
- 1/4 teaspoon anise seed
- 1 long strip of lemon peel
- 1/2 cup mascarpone cheese
- Dulce de leche, for serving
- 4 small anise tortas or thin, sweet crackers
Instructions
- Peel, halve and core the pears, leaving the stem intact. Combine the Pinot Grigio, sugar, anise seed and lemon peel with 1 1/2 cups water in a medium saucepan; place over high heat and cook about 5 minutes. Reduce the heat to medium low and add the pears cut-side down, in one layer, making sure that the liquid completely covers the pears. Cover and simmer until the pears are tender but intact, 30 to 40 minutes.
- Remove the pears and set aside. Remove the lemon peel from the liquid and continue simmering uncovered until the liquid is reduced to 1 cup, 15 to 20 minutes. Divide the pears among 4 plates. Drizzle with some of the syrup. Serve with a dollop each of mascarpone cheese and dulce de leche, and an anise torta.