How to poach a bartlett pear

Any type of wine can be used. It doesn't have to be red wine but choose one that wouldn't mask the taste or color of the pear.

1/4 teaspoon aniseed.

3 star of anise.

1 cup of of simple syrup. (see my simple syrup guide)

1 tablespoon of lime juice.

Place all the ingredients in a saucepan. Stir and taste. If it's too sweet, add more lime juice and/ or wine to your taste. Bring to a boil and then lower the heat.

At this point, peel the pear leaving the stem in place. If peeled too early, it may turn brown.

Place the base of the pear in the saucepan. Pour water to about 1 inch from the top of the pear. Cook for 1 hour. Don't overcook or pear will fall apart.

You can cut a small slice off the bottom to make it even. The pear can also be poached on its side but if poaching many pears, setting them on their bases will save space.

Don't remove the poached pear by the stem. Use a large slotted spoon and carefully remove from from saucepan.

Plate the pear and pour sauce over it.

Or strain the sauce, pour onto plate. Place diagonally sliced pears. Thanks for viewing. For awesome napkins, please click on http://goo.gl/wRi61C