Ingredients:

  • 4 medium Bosc or Anjou pears
  • 1 tbsp fresh lemon juice
  • 2 cups dry red wine
  • 0.75 cup granulated sugar
  • 1 cinnamon stick
  • 2 star anise pods
  • 1 tsp vanilla paste

Instructions:

  1. Peel the fruit. Remove the skin from the 4 medium Bosc pears using a vegetable peeler.
  2. Level the base. Slice a tiny bit off the bottom of each pear so they can stand upright.
  3. Acidify the surface. Rub the 1 tbsp fresh lemon juice all over the peeled pears. Keep them from turning brown while you prep the liquid.
  4. Combine liquid ingredients. Pour the 2 cups dry red wine into a saucepan. Add 0.75 cup granulated sugar, 1 cinnamon stick, 2 star anise pods, and 1 tsp vanilla paste.
  5. Dissolve the sugar. Bring the mixture to a simmer over medium heat, stirring gently. Wait for the sugar grains to vanish completely before adding the fruit.
  6. Submerge the pears. Carefully place the pears into the bubbling wine. Ensure the liquid covers at least two thirds of the fruit.
  7. Apply the parchment. Place a parchment paper circle directly on top of the liquid.
  8. Simmer carefully. Cook for 20 minutes on low heat. Check with a knife; it should slide into the thickest part with almost no resistance.
  9. Rest the fruit. Remove the pears from the pot and set them aside on a plate. Let them cool slightly so they firm up.
  10. Reduce the syrup. Boil the remaining wine mixture for 10-15 minutes on high. Cook until it coats a spoon and looks like a thick, dark ruby glaze.