Poached Pears

1. 1

   Crack the star anise, cloves, and peppercorns in a mortar and e pestle or on the counter with the bottom of a small, heavy skillet.

2. 2

   Put the honey in a medium saucepan.

3. 3

   Bring to a boil over medium-high heat and cook until the honey caramelizes slightly.

4. 4

   Stir in the cracked spices.

5. 5

   Pour in the watercarefully, because this will sputterand stir until the mixture is smooth and the honey is completely dissolved.

6. 6

   Add the salt, lemon and orange zests, and ginger and bring to a simmer.

7. 7

   Peel the pears and lower them into the poaching liquid.

8. 8

   Cut a round of parchment the size of the pan and lay it over the pears.

9. 9

   Top with a lid or plate that is smaller than the pan so the pears remain submerged and completely covered by the poaching liquid.

10. 10

    Simmer very gently, keeping the temperature between 181 and 185F, until the pears are tender, about 2 hours.

11. 11

    Let cool and store in the refrigerator in the poaching liquid.

12. 12

    Serve cold.

No additional tips available.