Asian Pears With Star Anise Baked In Parchment Recipes

ASIAN PEARS WITH STAR ANISE BAKED IN PARCHMENT

Steps:

• Preheat the oven to 350°F. Cut 4 pieces of parchment paper to measure 12 inches square each. Juice the lemon into a small bowl. Halve each pear horizontally. Dip the cut sides of the pears in the lemon juice (to prevent browning). Using a melon baller, remove the core from each half.
• Place 1 star anise in the cored center of each pear half. Drizzle 1 tablespoon honey over each star anise.
• Place 1 pear half, cut side up, on each piece of paper. Working with one at a time, hold a pear half in paper in the palm of your hand; gather the edges of the paper around the fruit with your free hand. Transfer to a rimmed baking sheet.
• Pour 1 tablespoon vermouth into each pear half in parchment. Twist the paper tightly around the top of each fruit to seal. Bake 45 minutes; the pears should be tender. Transfer the packets to shallow bowls. Serve immediately, opening the packets at the table.

STAR ANISE POACHED PEARS

Steps:

• Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
• Stir over low heat until sugar dissolves.
• Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
• Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously).
• Bring to a simmer, stirring until pieces of caramel dissolve.
• Add pears, cover and simmer until tender, turning pears once about 5 minutes.
• Using a slotted spoon, transfer pears to bowl.
• Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
• Pour syrup over pears toss gently to coat.
• Chill until cold.
• Serve cold.

POACHED PEARS WITH ASIAN SPICES

Steps:

• Combine sugar and spices with 5 cups water in a medium saucepan (large enough to accommodate the pears upright), and turn heat to high. Peel pears, leaving stems on, then core them.
• Lower pears into the water, and adjust heat to gentle simmer. Cook pears, turning them every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually 10 to 20 minutes. Turn off heat, and cool pears in liquid.
• Place pears on serving plates. (At this point they can also be covered and refrigerated up to a day; they should be brought to room temperature before serving.) Reduce the poaching liquid to about a cup (it can also be stored for a day), then spoon a little over each pear before serving.