- Serves 2 to 4
- Prep and cooking time: 45 minutes
- 2 cups filtered water
- 1 star anise
- 5 whole cloves
- 3-inch cinnamon stick
- 1 inch fresh ginger, peeled
- ½ cup dried Turkish apricots
- ¼ cup raisins
- 2 Bosc pears
In a small pot, bring the filtered water, star anise, cloves, cinnamon stick, ginger, apricots and raisins to a boil.
While the water is heating, prepare the pears by peeling them and cutting them in half, removing the core and stem with the tip of a paring knife.
Place the pears in the boiling liquid, reduce the heat, cover the pot, and simmer for 20 minutes. Remove from the heat and allow the pears to rest in the poaching liquid for another 20 minutes, then remove and refrigerate for at least ½ hour before serving. Discard the liquid and the aromatics and reserve the raisins and any apricots that have held their shape
To serve, place each pear half in a bowl or on a desert plate and top with the poached apricots and raisins