At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.
Cooks' Note
*Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
Recipe information
Yield
6 servings
Ingredients
2 cups ruby Port
2/3 cup sugar
1/2 cup water
4 whole star anise*
3 firm Bosc pears, peeled, halved, cored
Vanilla ice cream
Preparation
Step 1
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.)
Step 2
Slice pears and fan on plates. Drizzle syrup over. Spoon ice cream alongside.
