Wine Poached Pears

• 1 BOTTLE (750 ML.) SHIRAZ OR RED ZINFANDEL WINE (about 3 cups)
• 2 c. water
• 1 c sugar
• 4 star anise (In care you are unfamiliar with this ingrediant: Star Anise
• A spice most commonly used in Chinese and Vietnamese cooking. Star Anise (Illicium Verum) is a star shaped fruit from a small evergreen tree or bush, native to China Use in stir-fries or with pork, veal or duck. Don't confuse star anise with the more common anise seed. While both impart a licorice flavor they are entirely different plants.)
• 8 med Bosc pears with stems

1. 1. In 5-6 qut dutch oven, heat wine, water, sugar and star anise just to boiling on high, stirring to dissolve sugar
2. 2. Meanwhile, peel pears, leaving stems on. With melon baller or small knife, core pears through blossom (bottom) end.
3. 3. Place pears in wine mixture; heat to boiling. cover and simmer on low 10-15 minutes, until pears are tender but still hold their shape, turning occasionally.
4. 4. Remove pears to platter; discard star anise. Heat wine mixture to boiling on high. Cook 20 minutes, uncovered, to thicken liquid and reduce to 1.5 cups.
5. 5. Cover pears and syrup seperately; refrigerate 6 hours or up to 3 days. To serve, spoon syrup over pears.

shiraz, water, sugar, anise, anise, stems

Taken from www.epicurious.com/recipes/member/views/wine-poached-pears-1257101 (may not work)