Recipe courtesy of Food Network

Pinot Grigio Poached Pears

Lemon and anise play up the citrusy notes of the white wine and give these luscious poached pears a surprising, satisfying finish.
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  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
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4 ripe Anjou or Bosc pears

3 1/2 cups Pinot Grigio

3/4 cup sugar

1/4 teaspoon anise seed

1 long strip of lemon peel

1/2 cup mascarpone cheese

Dulce de leche, for serving

4 small anise tortas or thin, sweet crackers


  1. Peel, halve and core the pears, leaving the stem intact. Combine the Pinot Grigio, sugar, anise seed and lemon peel with 1 1/2 cups water in a medium saucepan; place over high heat and cook about 5 minutes. Reduce the heat to medium low and add the pears cut-side down, in one layer, making sure that the liquid completely covers the pears. Cover and simmer until the pears are tender but intact, 30 to 40 minutes.
  2. Remove the pears and set aside. Remove the lemon peel from the liquid and continue simmering uncovered until the liquid is reduced to 1 cup, 15 to 20 minutes. Divide the pears among 4 plates. Drizzle with some of the syrup. Serve with a dollop each of mascarpone cheese and dulce de leche, and an anise torta.
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