Pear Compote Poached In Vanilla Bean and Star Anise

1. Peel and core the pears. Combine the sugar and 5 cups of water in a saucepan large enough to hold the pears. Split the vanilla beans the long way and scrape out the seeds; add both seeds and pods along with star anise to the water. Turn the heat to medium-high and bring to a boil.

2. Add the pears and adjust the heat so that the mixture bubbles, but not too vigorously. Cook for 8 minutes, or until a thin-blade knife inserted into the pears meets with little resistance.

3. Let the pears cool in the liquid for 30 to 60 minutes (an hour longer is okay too; do not refrigerate).

4. When cooled, finely dice the pears.

5. Reserve and strain the cooking liquid. Boil until reduced to a thickish syrup, about 20 minutes, and let it come to room temperature. Serve with the pears.

(Recipe inspired by “From Simple to Spectacular” by Jean George Vongerichten and Mark Bittman.)