Anise Pears Recipes

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CINNAMON-ANISE POACHED PEARS



Cinnamon-Anise Poached Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel, halve and core 2 pears. Put in a shallow dish with 1 cup water, 1/3 cup sugar, 1 cinnamon stick and 1 star anise pod. Cover with plastic wrap and microwave until the pears are soft, 8 minutes. Meanwhile, beat 1/2 cup heavy cream with 1 tablespoon sugar and 1/4 teaspoon ground cinnamon until soft peaks form. Serve the pears with the syrup and cinnamon cream.

PRESERVED PEARS WITH PEPPER, STAR ANISE AND VANILLA SYRUP



Preserved Pears With Pepper, Star Anise and Vanilla Syrup image

Provided by Cathy Barrow

Categories     condiments, dips and spreads

Time 1h

Yield 6 pint jars, or 12 cups

Number Of Ingredients 6

2 lemons, juiced
24 Seckel pears (or Bosc or Bartlett, but they may need to be quartered to fit the jar)
2 and 2/3 cup sugar
6 whole star anise
6 vanilla beans
3 tablespoons pink peppercorns

Steps:

  • Put a rack in a large stockpot, or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 6 pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
  • Fill a large bowl with cold water and add the lemon juice to keep the pears from browning. Peel, halve and core the pears, dropping them into the water as you go. Meanwhile, make the flavored syrup. Bring 8 cups of water and the sugar to a boil. Add anise, vanilla beans and peppercorns.
  • Drain the pears and add to the boiling syrup. Boil for five minutes. Using a slotted spoon, divide pears between six jars. Remove the star anise and vanilla from the syrup, dividing them between jars. Ladle in hot syrup and peppercorns, leaving 1/2 inch of headspace. Run a plastic knife gently around the inside of jar to remove any air bubbles. Recheck the headspace. There may be extra syrup, but resist overfilling the jars.
  • Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 20 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
  • Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time. To reprocess, reheat syrup to boiling, add back pears, return to boiling, then continue as before.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 1 gram, Carbohydrate 104 grams, Fat 1 gram, Fiber 12 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 81 grams

STAR ANISE POACHED PEARS



Star Anise Poached Pears image

Here is a delicious example of eastern spices used to complement a western dish. Recipe edited to add sugar (which was left out).

Provided by Xexe383

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons water, plus
1 1/4 cups water
1/2 cup sugar
3 whole star anise
4 whole cloves
1 cinnamon stick
1/2 vanilla bean, cut cross wise in length
4 medium firm but ripe Anjou pears, peeled, quartered, cored

Steps:

  • Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
  • Stir over low heat until sugar dissolves.
  • Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
  • Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously).
  • Bring to a simmer, stirring until pieces of caramel dissolve.
  • Add pears, cover and simmer until tender, turning pears once about 5 minutes.
  • Using a slotted spoon, transfer pears to bowl.
  • Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
  • Pour syrup over pears toss gently to coat.
  • Chill until cold.
  • Serve cold.

Nutrition Facts : Calories 193, Fat 0.2, Sodium 3.3, Carbohydrate 50.7, Fiber 5.2, Sugar 41.2, Protein 0.6

ANISE AND PEAR BUBBLY



Anise and Pear Bubbly image

Provided by Claire Robinson

Categories     beverage

Time 10m

Yield 16 champagne flute-size drinks

Number Of Ingredients 5

2 cups pear nectar
1 cup pear liqueur (recommended: Poire William)
2 star anise
4 bottles Prosecco
16 cranberries

Steps:

  • In a small saucepan over moderate heat, add the nectar, pear liqueur and star anise. Bring up to a boil and turn heat off. Allow to steep for 5 minutes, then discard the star anise. Cool to room temperature and chill until ready to use.
  • To serve, drop 1 cranberry to the bottom of each champagne coupe or flute. Add 2 tablespoons of the spiced pear mixture for coupe glasses and 3 tablespoons for the flute glasses. Top with Prosecco and enjoy!

ASIAN PEARS WITH STAR ANISE BAKED IN PARCHMENT



Asian Pears with Star Anise Baked in Parchment image

Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears,loaded with potassium, are honey-drizzled, vermouth-splashed, and star-anise-infused. Serve after dinner for a sugar-and-spice ending.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 lemon, juiced
2 Asian pears
4 whole star anise pods
1/4 cup honey
1/4 cup dry vermouth, dry white wine, cider, or water

Steps:

  • Preheat oven to 350 degrees. Cut 4 pieces of parchment paper to measure 12 square inches each. Juice lemon into a small bowl. Halve each pear horizontally. Dip cut sides of pear in lemon juice (to prevent browning). Using a melon baller, remove core from each half.
  • Place 1 star anise in cored center of each pear. Drizzle 1 tablespoon honey over each star anise.
  • Place a pear half, cut side up, on each piece of paper. Working with one piece at a time, hold pear half in paper in the palm of your hand; gather edges of paper around fruit with your free hand. Transfer to a rimmed baking sheet.
  • Pour 1 tablespoon vermouth into pear half in parchment. Twist paper tightly around top of each fruit to seal. Bake 45 minutes; pears should be tender. Transfer packets to shallow bowls. Serve immediately, opening packets at the table.

POACHED PEARS WITH ASIAN SPICES



Poached Pears With Asian Spices image

Provided by Mark Bittman

Categories     brunch, easy, dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 1/2 cups sugar
3 star anise
5 slices ginger
2 cloves
1 3-inch cinnamon stick
4 pears

Steps:

  • Combine sugar and spices with 5 cups water in a medium saucepan (large enough to accommodate the pears upright), and turn heat to high. Peel pears, leaving stems on, then core them.
  • Lower pears into the water, and adjust heat to gentle simmer. Cook pears, turning them every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually 10 to 20 minutes. Turn off heat, and cool pears in liquid.
  • Place pears on serving plates. (At this point they can also be covered and refrigerated up to a day; they should be brought to room temperature before serving.) Reduce the poaching liquid to about a cup (it can also be stored for a day), then spoon a little over each pear before serving.

Nutrition Facts : @context http, Calories 657, UnsaturatedFat 1 gram, Carbohydrate 168 grams, Fat 1 gram, Fiber 8 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 144 grams, TransFat 0 grams

STAR ANISE-POACHED PEARS



Star Anise-Poached Pears image

Categories     Fruit     Dessert     Poach     Vegetarian     Pear     Spice     Winter     Vegan     Anise     Christmas Eve     Bon Appétit     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1/2 cup sugar
2 tablespoons plus 1 1/4 cups water
3 whole star anise
4 whole cloves
1 cinnamon stick
1/2 vanilla bean, cut crosswise in half
4 medium-size firm but ripe Anjou or Bosc pears (about 2 pounds), peeled, quartered, cored

Steps:

  • Combine sugar, 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Add 1 1/4 cups water (mixture will bubble vigorously). Bring to simmer, stirring until pieces of caramel dissolve. Add pears, cover and simmer until tender, turning pears once, about 5 minutes.
  • Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until thick and syrupy, about 5 minutes. Pour syrup over pears; toss gently to coat. Chill until cold, at least 3 hours or overnight. Divide pears and syrup among 4 shallow bowls and serve.

POACHED PEARS WITH STAR ANISE



Poached Pears with Star Anise image

Categories     Fruit     Dessert     Poach     Vegetarian     Pear     Port     Fall     Winter     Anise     Bon Appétit

Yield 6 servings

Number Of Ingredients 6

2 cups ruby Port
2/3 cup sugar
1/2 cup water
4 whole star anise*
3 firm Bosc pears, peeled, halved, cored
Vanilla ice cream

Steps:

  • Combine Port, sugar, 1/2 cup water and star anise in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 10 minutes. Add pears; simmer until tender and liquid is reduced to thin syrup, turning pears occasionally, about 25 minutes. Cool pears in syrup. (Can be prepared 2 days ahead. Cover and refrigerate.)
  • Slice pears and fan on plates. Drizzle syrup over. Spoon ice cream alongside.

ANISE PEARS



Anise Pears image

Aniseed is used widely in Chinese cooking, both entrees and in desserts, adding a sweet, licorice-like flavor to foods. Any variety of firm, ripe pears can be used in this refreshing dish, but you may have to adjust the cooking time according to the texture and ripeness of the pears.

Provided by morgainegeiser

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup water
1/4 cup sugar
1 teaspoon lemon juice
1/4 teaspoon anise seed, crushed
4 pears, peeled, cored, and cut into quarters

Steps:

  • In a saucepan, combine water, sugar, lemon juice, and aniseed. Bring to a boil over medium heat, stirring occasionally. Add pears.
  • When water returns to a boil, reduce heat slightly, cover saucepan, and simmer until pears are just tender, about 6 to 10 minutes.
  • Cool slightly, then place in a shallow bowl and chill.

Nutrition Facts : Calories 182.5, Fat 0.3, Sodium 3.4, Carbohydrate 48.2, Fiber 7.2, Sugar 35, Protein 0.9

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