Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 3 cups | Water |
| 1 cup | White wine |
| 1 \N | Lemon , Juice of |
| 2 \N | Two-inch pieces of lemon zest |
| 1 \N | 4-inch cinnamon stick |
| 1 \N | 2-inch piece gingerroot, sliced |
| 2 \N | Star anise |
| 6 \N | Firm pears, Anjou or Comice |
Place sugar, water, wine, lemon juice, zest, cinnamon, ginger, star anise in a saucepan. The pan should hold all the pears in a single layer. Bring liquid to boil, stirring occassionally to dissolve sugar. Cook 5 minutes.
Peel and core pears. Halve, if desired. Place pears in boiling liquid. Add more water if needed to cover them. Return liquid to a boil. Cover and reduce to LOW. Simmer pears gently til just tender, 10 to 20 min. With slotted spoon, remove pears from liquid and set aside. Put on HIGH; boil to reduce liquid to about 2 cups. Strain sauce, discarding solids. To serve hot, place pears in dishes, and spoon sauce on top. To serve cold, put pears and sauce in covered bowl and refrigerate; keeps 2 - 3 days. Susanna Foo Chinese Cuisine Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@...> on Mar 18, 1997