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.
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
Need to make a substitution?
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.