Poached Pears with Star Anise
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Appears in Cook's Illustrated May/June 1993
Serve these with vanilla ice cream or as the base for pear soufflé.
WHY THIS RECIPE WORKS
For our perfect poached fruit recipe, we found that the technique had to be altered slightly depending on the ripeness of the fruit we were using. When poaching firm and underripe fruit, we needed only to combine the fruit with the elements...