Get this recipe courtesy of Jessica Bouren, pastry chef from the Whitney Restaurant in Detroit.
Poached Pear Recipe
2 cups dry red wine or white wine
2 cups water
1 cup sugar
1 star anise
1 cinnamon stick
Pinch of nutmeg
6 whole cloves
12 small pears, peeled with stems attached
1. In a large saucepan, combine wine, water, sugar, and spices. Bring to a boil. Once the sugar is dissolved, add the pears. Reduce to a simmer. Cook until pears are knife tender, about 10-12 min.
2. Using a slotted spoon, carefully remove the pears to a plate lined with paper towels. Remove spices and discard. Pears should be served cold. They can be dipped into melted chocolate and nuts if desired.
Plumb Coulis Recipe
1 lb ripe plums (any kind will do)
1/3 cup sugar
1 star anise
½ cinnamon stick
1 ¼ cups water
1. Cut the plums in half and remove the pits. Remove the zest from the orange and squeeze the juice.
2. Combine the sugar, 1 ¼ cups water, orange zest and juice, star anise, and cinnamon stick in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar.
3 Add plums and stir. Reduce the heat to low and simmer for 8-15 minutes until the plums are tender. Discard the cinnamon stick and star anise. Blend in a blender o food processor until smooth. Serve as a chilled sauce under the poached pears.