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

Poached Korean Pear with Star Anise and Tropical Fruit


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 Korean Pears

3/4 pound Papaya diced

14 ounces Organic 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. Cut pears in half. 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 syrup; pour over pears. Chill until cold. (Can be made 2 days ahead and chilled.) When ready to serve, garnish the pears with the papaya and mango.