I do not normally eat pears or apples uncooked. I feel that when pears and apples are cooked their flavour and fragrance are richer.
I cooked these pears in white wine but you can cook them in red wine, Calvados or Cider. Whichever liqueur you use your pears will be divine.
- 6 small pears, semi-ripe and peeled
- 1 cinnamon stick
- 2 star anise
- 3 cups of water
- 1 cup of sugar
- 1 cup of white wine
Method for the Pears
- place 3 cups of water, sugar, cinnamon stick, star anise in a saucepan over medium-high heat. Bring to the boil then add the wine. Lower the heat and let the syrup cook and reduce.
- Add the pears and cooked them partially covered with the saucepan lid, turning them occasionally.
- Remove the pears when they are just tender. Keep cooking the syrup for a few more minutes to reduce it a bit more. Take the saucepan off the heat and allow the syrup to cool.
- Cut the pears in half and scoop out the seeds
- Return the pears to the syrup and keep them in the refrigerator until ready to eat.
- When shopping for pears looks are very important. They have to have a nice pear shape and a long stalk. The fruit needs to be firm but not over ripe.
- These pears can be used in your seasonal tart. Follow the recipe.