Star Anise Poached Pears
Pears gently poached in a star anise tea syrup with cinnamon and vanilla — an elegant, fragrant dessert that tastes like a warm winter evening in a glass.
Poaching fruit in tea is one of the simplest ways to let a strong herbal infusion shine, and star anise is tailor-made for it. Its sweet licorice character infuses gently into the pears as they simmer, turning a humble piece of fruit into a dessert that smells like mulled wine.
The trick is keeping the poaching liquid at a bare simmer rather than a boil — pears should cook slowly enough to absorb the star anise tea's flavor and turn a soft amber color without falling apart or going mushy.
Cinnamon and a vanilla bean round out the spice profile, while a splash of lemon juice keeps the sweetness balanced and prevents the pears from browning. The poaching syrup itself, reduced afterward, becomes a glossy, fragrant sauce worth saving for ice cream or pancakes too.
Serve the pears warm or chilled with a drizzle of the reduced syrup, a dollop of mascarpone or whipped cream, and — if you want to gild the lily — a single whole star anise pod tucked alongside each pear as a garnish.
Ingredients
- 4 firm but ripe pears, peeled with stems intact
- 4 cups strong-brewed star anise tea (6 whole pods steeped 10 minutes in 4 cups water)
- 1 cup sugar
- 1 cinnamon stick
- 1 vanilla bean, split (or 1 tsp vanilla extract)
- Juice of 1 lemon
- 2 extra whole star anise pods, for garnish
- Mascarpone or whipped cream, for serving
How to make it
- 1Combine star anise tea, sugar, cinnamon stick, vanilla bean, and lemon juice in a pot large enough to hold the pears upright. Bring to a gentle simmer, stirring until sugar dissolves.
- 2Add the peeled pears, standing upright if possible, and ensure liquid covers at least two-thirds of each pear.
- 3Cover with a piece of parchment paper pressed directly on the surface (cartouche) and simmer gently for 25–35 minutes, turning occasionally, until pears are tender when pierced with a knife.
- 4Remove pears carefully and set aside. Increase heat and reduce the poaching liquid by half, about 15 minutes, until syrupy.
- 5Strain the syrup if desired. Serve pears warm or chilled, drizzled with the reduced syrup, a dollop of mascarpone, and a whole star anise pod as garnish.
Want to learn more about Anís Estrella? Visit its full profile.
Back to Anís EstrellaYou might also like
What to Eat with Star Anise Tea
Star anise's sweet, warm licorice notes pair beautifully with roasted root vegetables, slow-braised meats, and spiced winter baking.
Star Anise Braised Short Ribs
Beef short ribs slow-braised in a star anise tea reduction with soy, ginger, and orange peel — a warming, fork-tender dish inspired by East Asian red-braising.