Fennel Pear Compote

• 1 1/2 pounds (about 3 medium) of ripe but firm pears, like Anjou
• 2 tablespoons unsalted butter
• 1/4 cup raw honey
• 1 teaspoon fennel seeds (pounded with a mortar and pestle)
• 1/2 vanilla bean (split and seeds scraped)
• 1/2 cup dry white wine (like sauvignon blanc)

1. Peel, halve, and core the pears. Slice the fruit into thick wedges, roughly 4 slices for each half; set aside.
2. In a 10-inch saute pan, heat the butter, honey, cardamom, vanilla bean pod and seeds, and wine over medium heat. Stir frequently until the butter is melted and the mixture begins to bubble. Turn the heat up to medium-high and cook for about 1 minute or just until the caramel thickens a bit.
3. Add the pears to the pan, arranging them in an even layer. If they don't sizzle, turn the heat up. Allow the pears to sear in the caramel untouched for about 1 minute, this means resist the urge to shake or flip them in the pan, or they won't color.
4. Serve the compote warm. Spoon over greek-style yogurt or ice cream.

unsalted butter, honey, fennel seeds, vanilla bean, white wine

Taken from food52.com/recipes/7574-fennel-pear-compote (may not work)