Star Anise Poached Pears Recipes

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POACHED PEARS WITH ROSEWATER, ANISE AND GINGER



Poached Pears with Rosewater, Anise and Ginger image

Provided by Geoffrey Zakarian

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 12

375 milliliters (1/2 bottle) Muscat wine
Two 12-ounce bottles ginger beer
3 tablespoons lemon juice
1 tablespoon rosewater
1/2 teaspoon ground ginger
5 black peppercorns
3 whole star anise
1 cinnamon stick
1 vanilla bean, split and scraped
Kosher salt
4 firm Anjou, Bartlett or Bosc pears, peeled
Ice cream, for serving, optional

Steps:

  • Place a medium pot over medium heat and pour in the wine, ginger beer, lemon juice, rosewater and 1 cup water. Add the ginger, peppercorns, star anise, cinnamon stick and vanilla bean seeds and pod. Stir in a pinch of salt and whisk to combine.
  • Carefully place the pears in the pot, then cover with a circle of parchment paper to keep the pears submerged. Bring to just below a simmer and poach until tender, 15 to 20 minutes depending on the size and firmness of your pears.
  • Remove the pears from the pot and simmer the liquid to reduce by at least half, about 15 minutes. Remove the vanilla bean and spices. Serve the pears warm with a drizzle of the reduced poaching liquid and some ice cream if desired.

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.

SPICED RED WINE POACHED PEARS



Spiced Red Wine Poached Pears image

As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.

Provided by Dorie Greenspan

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 lemon
6 ripe but firm pears
2 cups (480 milliliters) red wine
1/2 cup (120 milliliters) water
3 tablespoons sugar
3 tablespoons honey
2 whole cloves
1 cinnamon stick
1 whole star anise
Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Steps:

  • Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
  • Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
  • Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 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

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.

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 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

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.

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