Ingredients:

  • 4 medium firm Pears (Bosc or Anjou)
  • 4 cups Water
  • 1 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 1 cup Granulated Sugar (for poaching)
  • 2 tablespoons Fresh Lemon Juice
  • 1 Vanilla Bean pod (scraped)
  • 1 large Cinnamon Stick
  • 2 whole Star Anise
  • 1 cup Granulated Sugar (for caramel)
  • 1/4 cup Water (for caramelizing)
  • 6 tablespoons Unsalted Butter (cubed, room temperature)
  • 1/2 cup Heavy Cream (warmed)
  • 1/2 teaspoon Flaky Sea Salt (Maldon)

Instructions:

  1. Prepare the pears: Peel the pears, leaving the stem intact. Slice a thin sliver off the bottom so they can stand upright. Carefully use a melon baller or small spoon to scoop out the core from the bottom end, creating a hollow.
  2. Create the poaching liquid: In a medium deep saucepan, combine water, white wine, 1 cup of sugar, lemon juice, vanilla seeds/pod, cinnamon stick, and star anise. Bring to a simmer, stirring until the sugar dissolves completely.
  3. Poach the pears: Gently place the prepared pears into the simmering liquid. If necessary, place a circle of parchment paper (cartouche) directly on the surface to keep the pears submerged. Simmer gently for 15–25 minutes, or until a paring knife slides easily into the thickest part of the pear without resistance.
  4. Cool and infuse: Remove the pan from heat and allow the pears to cool completely in the poaching liquid to maximize flavour absorption. Once cool, remove the pears and set them aside.
  5. Start the caramel base: Combine the remaining 1 cup of sugar and 1/4 cup of water in a separate, heavy-bottomed saucepan. Heat over medium-high heat without stirring; swirl the pan occasionally until the mixture turns a deep amber colour (like an old penny).
  6. Incorporate butter (Caution: it will bubble violently): Immediately remove the pan from the heat and whisk in the room-temperature butter cubes, one at a time, until fully melted and smooth.
  7. Add cream and season: Slowly whisk in the warmed heavy cream until the sauce is smooth. If the caramel seizes, return it to very low heat and whisk until it re-smooths. Stir in the flaky sea salt to taste.
  8. Assembly: Place one warm or chilled poached pear in the centre of each serving bowl. Generously spoon the warm salted caramel sauce over the top and serve immediately, optionally with vanilla ice cream.