Ingredients:

  • 4 medium, firm Pears (Bosc, Anjou, or Conference), stems intact
  • 1 small Lemon, halved
  • 3 cups Water
  • 1 cup Pure Maple Syrup (Grade A Dark Robust)
  • 1 tbsp Fresh Lemon Juice
  • 1 large Whole Cinnamon Stick
  • 3 pods Star Anise
  • 1/8 tsp Salt
  • 2 fl oz Amaretto Liqueur

Instructions:

  1. Carefully peel the pears, keeping the stems attached. From the bottom, use a paring knife or melon baller to scoop out the core and seeds. Immediately rub the peeled pears lightly with a cut lemon half to prevent browning. Set aside.
  2. In a medium saucepan, combine the water, maple syrup, 1 tbsp lemon juice, cinnamon stick, star anise, and salt. Bring the mixture to a rolling boil over high heat, then reduce the heat to a low, gentle simmer.
  3. Gently place the prepared pears into the simmering syrup. If they are not fully submerged, cover them with a parchment paper cartouche. Simmer gently for 20–30 minutes, turning every 10 minutes, until the pears are tender when pierced. Remove the pears using a slotted spoon and transfer them to a storage container or serving dish.
  4. Return the poaching liquid to medium-high heat. Boil briskly, uncovered, for 8–12 minutes until the liquid has reduced by about half and thickened slightly to a syrup. Remove the pan from the heat, allow it to cool for 2 minutes, then stir in the 2 fl oz of Amaretto liqueur.
  5. Pour the warm Amaretto maple syrup over the reserved pears. Allow to cool to room temperature, then cover and refrigerate for at least 1 hour (preferably 4 hours) to allow the flavors to fully meld. Serve chilled, spooning the luscious, reduced syrup liberally over the top.