For the syrup
1 cup of sugar (180 g)
3/4 cup of water (660 ml)
6 star anise seeds
2 cinnamon sticks
6 cloves
1 vanilla pod, cut in half
12 small pears (1.2 kg), peeled and quartered
For the syrup
1 cup of sugar (180 g)
3/4 cup of water (660 ml)
6 star anise seeds
2 cinnamon sticks
6 cloves
1 vanilla pod, cut in half
12 small pears (1.2 kg), peeled and quartered
Prepare the syrup: In a medium saucepan, combine sugar, 1/4 cup of water, star anise seeds, cinnamon sticks, cloves, and vanilla pod
Cook over low heat, stirring to dissolve the sugar (approximately 2 minutes)
Increase heat to high, stop stirring, and let caramelize (around 5 minutes)
Add remaining water, stir to melt caramel (approximately 3 minutes)
Add pears and bring to a boil
Cover, reduce heat to low, and simmer until pears are tender (around 5 minutes)
Use a skimmer to transfer the compote to a large bowl and reserve
Increase heat to high, cook remaining syrup in the saucepan, stirring occasionally, until thickened (around 5 minutes)
Drizzle compote over pears and let cool
Cover with plastic wrap and refrigerate for about 3 hours before serving
113 calories per serving
Note: Pears, a European culinary tradition, is served with star anise seeds, as Asian-style.
