Pear Compote Poached In Vanilla Bean And Star Anise

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   ["1. Peel and core the pears. Combine the sugar and 5 cups of water in a saucepan large enough to hold the pears. Split the vanilla beans the long way and scrape out the seeds; add both seeds and pods along with star anise to the water. Turn the heat to medium-high and bring to a boil.", "2. Add the pears and adjust the heat so that the mixture bubbles, but not too vigorously. Cook for 8 minutes, or until a thin-blade knife inserted into the pears meets with little resistance.", "3. Let the pears cool in the liquid for 30 to 60 minutes (an hour longer is okay too; do not refrigerate).", "4. When cooled, finely dice the pears.", "5. Reserve and strain the cooking liquid. Boil until reduced to a thickish syrup, about 20 minutes, and let it come to room temperature. Serve with the pears.", "(Recipe inspired by ""From Simple to Spectacular"" by Jean George Vongerichten and Mark Bittman.)"]

* Per serving · 4 servings · Values may vary.

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