Ingredients
Scale
- 4 firm Bosc or Anjou pears
- 3 cups high-quality apple cider (unsweetened)
- 1/2 cup granulated sugar or maple syrup
- 1 vanilla bean (split and scraped) or 2 teaspoons vanilla extract
- 1 cinnamon stick
- 2 whole star anise
- 1 strip of lemon zest
- A pinch of sea salt
Instructions
- Start by peeling the pears carefully with a vegetable peeler. Leave the stems intact for a beautiful, professional presentation. Slice a small sliver off the bottom of each pear so they can stand upright on the plate later. If you prefer, you can use a melon baller to remove the core from the bottom, though leaving them whole works perfectly fine for this method.
- In a medium-sized saucepan, combine the apple cider, sugar, cinnamon stick, star anise, lemon zest, and the salt. If using a vanilla bean, scrape the seeds into the liquid and toss the pod in as well. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar completely dissolves.
- Lower the heat to a simmer and carefully place the pears into the liquid. They should be mostly submerged. If they float, you can place a piece of parchment paper directly on top of the liquid to help keep them down. Simmer the pears for 20 to 25 minutes, or until they are tender when pierced with a knife but still hold their shape. Turn them occasionally to ensure even coloring.
- Remove the pears from the liquid with a slotted spoon and set them aside on a plate. Increase the heat to medium-high and boil the remaining cider liquid until it reduces by about half. You want it to reach a thick, syrupy consistency. This should take about 10 to 12 minutes. Remove the whole spices and the vanilla pod.
- Place each pear in a shallow bowl or on a small plate. Drizzle the warm, thickened cider syrup generously over the top. Serve immediately while warm, or chill them in the refrigerator if you prefer a cold dessert. Top with a dollop of whipped cream or a scoop of vanilla bean ice cream for the perfect finishing touch.
- Cook Time: 45 minutes