twice as nice pears

Use Bosc or Bartlett pears for this recipe. If you leave the stems intact they look rather rustic and artsy while swimming in their pools of spiced honey at serving time.

4 ripe pears, peeled
4 cups apple juice or water
⅓ cup honey
⅓ cup sugar
1 teaspoon whole cloves
1 star anise pod
3 one-inch cinnamon sticks

Combine the apple juice, honey and sugar in a large pot and bring to a boil while stirring to help the honey and sugar dissolve. Add the cloves, star anise pod and cinnamon sticks. Reduce heat and let the mixture simmer. Meanwhile, with a sharp knife, slice each pear in half from stem to bottom. Scoop out the centers of each half with a teaspoon. Carefully add the pears into the simmering liquid and reduce the heat to the lowest setting. Cover and cook for 30 minutes, or until the pears are just fork tender and the liquid is somewhat reduced. Transfer the pears and liquid to a non-metallic bowl or other container, cover, and refrigerate overnight to allow flavors to fully develop. Before serving the next day, set the container on the counter to let the mixture come up to room temperature. Scoop pears into serving bowls and serve with a bit of the honey-spice syrup drizzled on top.

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