Pears Poached in White Wine with Star Anise

1. 1

   Cut a thin slice from the base end of the pears so that they will stand upright.

2. 2

   Peel the pears.

3. 3

   In a nonreactive saucepan just large enough to hold the pears, combine the wine and sugar and cook over low heat until the sugar dissolves.

4. 4

   Stand the pears upright in the pan and add the lemon zest, star anise and enough water to just cover the fruit.

5. 5

   Simmer over moderate heat, partially covered, until the pears are tender when pierced with a knife, about 30 minutes.

6. 6

   Transfer the pears to a plate.

7. 7

   Boil the poaching liquid over moderately high heat until reduced to 1/2 cup, about 30 minutes.

8. 8

   Strain the syrup.

9. 9

   Using a melon baller, scoop out the core from the underside of each pear.

10. 10

    Fill the cavities with the mascarpone.

11. 11

    Stand the pears on 6 plates and spoon the syrup over them.

12. 12

    Drizzle the melted chocolate on the plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.