Ingredients
4 medium bosc pears
1 tablespoon lemon juice
2 tablespoons water
12 cup sugar
3 star anise
4 whole cloves
1 cinnamon stick
750 ml red wine
1 12 cups port wine
1 tablespoon crystallized ginger
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peel the pears and put in a medium bowl with the lemon juice and enough water to cover to prevent browning. in a large heavy saucepan, combine the water, sugar, anise, cloves, and cinnamon stick. stir the sugar mixture over medium heat until the sugar dissolves. add the wine, port, ginger, and about 2/3 of the orange zest (the remainder will be used for garnish). stir to combine. bring to a simmer. add the pears. place the lid on the pot so that steam can escape and simmer until the pears are tender when pierced with a toothpick. this will take about 25 minutes. make sure that you turn the pears so that all sides are evenly cooked. remove the pears from the cooking liquid with a slotted spoon. transfer them to a plate, cover with plastic wrap, cool in the refrigerator about 2 hours. pour the cooking liquid through a sieve to remove the cloves, zest, and other particulate. return to sauce pan. at this point you can refrigerate the liquid if you plan on serving it within a day or 2. to reduce the sauce, simmer until desired consistency is achieved (about 30 minutes to my taste). taste as you are cooking it to adjust sweetness to your taste (i don't like things that sweet, so the sauce is tart when made according to the recipe). serve each pear with a little sauce drizzled over and sprinkle with remaining zest. mint & dark chocolate also make good garnishes.
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Eight-pointed pods — pho, Chinese five spice, red braising
Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds
Ground star anise — baking, five spice blend, quick flavoring