Poached Asian Pear with Star Anise and Tropical Fruit
By Chef Chris Faulkner


2 cups Water

1 cup Dry White Wine

3/4 cup Granulated Sugar

2 tablespoons Meyer Lemons juice

2 Star Anise

1 Canela (Cinnamon Sticks) (2 inches)

1 Ginger Root sliced (2 inches)

4 Asian Pears

3/4 pound Papaya diced

14 ounces Mango diced


Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.

Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes.

Strain the syrup and set aside. To serve, place equal amounts of the papaya and mango on 4 dessert plates.

Add an Asian Pear on each plate and pour the syrup over them.

Makes 4 servings.