For the compote
1 cup of sugar (180 g)
3 3/4 cups of water (660 ml)
6 star anise
2 pieces of cinnamon stick
6 allspice berries
1 vanilla bean, cut in half
12 small pears (1.2 kg), peeled and quartered
For the compote
1 cup of sugar (180 g)
3 3/4 cups of water (660 ml)
6 star anise
2 pieces of cinnamon stick
6 allspice berries
1 vanilla bean, cut in half
12 small pears (1.2 kg), peeled and quartered
Prepare the compote: In a medium saucepan, combine the sugar, 1/4 cup of water (60 ml), star anise, cinnamon stick, allspice berries, and vanilla bean, and cook over low heat, stirring until the sugar dissolves (approximately 2 minutes)
Autorize the heat to high, stop stirring, and let it caramelize (about 5 minutes)
Add the remaining water, stirring until the caramel dissolves (approximately 3 minutes)
Add the pear and let it simmer
Cover, reduce the heat to low, and cook until the pear is tender (about 5 minutes)
With a slotted spoon, transfer to a large bowl and reserve
In high heat, cook the compote that remains in the saucepan, stirring occasionally, until thickened (about 5 minutes)
Drizzle the pear with the compote and let it cool
Cover with plastic wrap and refrigerate for about 3 hours before serving
113 calories per serving
Notation: The pear, a European culinary tradition, is served with star anise, Asian style.
