Pinot Grigio Poached Pears

1. 1

   1.

2. 2

   Peel, halve, and core the pears, leaving one end intact.

3. 3

   Combine the pinot grigio, 1 1/2 cups water, sugar, lemon peel, and anise seeds, if using, in a medium saucepan over high heat, and cook about 5 minutes.

4. 4

   Reduce the heat to medium-low and add the pears, cut-side down, in one layer, making sure that the liquid covers the pears completely.

5. 5

   Cover and simmer until the pears are tender but intact, 30 to 40 minutes.

6. 6

   2.

7. 7

   Remove the pears and set aside at room temperature.

8. 8

   Remove the lemon peel from the liquid and continue simmering until the liquid is reduced to 1 cup, 15 to 20 minutes.

9. 9

   Serve the pears with the syrup and a dollop of mascarpone cheese or dulce de leche or both.

10. 10

    Top with an anise torta or other thin, sweet cracker.

* Per serving · 4 servings · Values may vary.

No additional tips available.