At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

6 servings

INGREDIENTS

  • 2cups ruby port
  • 2/3cup sugar
  • 1/2cup water
  • 4whole star anise*
  • 3firm bosc pears, peeled, halved, coredvanilla ice cream

    DIRECTIONS

    Combine Port, sugar, 1/2 cup water and star anise in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 10 minutes. Add pears; simmer until tender and liquid is reduced to thin syrup, turning pears occasionally, about 25 minutes. Cool pears in syrup. (Can be prepared 2 days ahead. Cover and refrigerate.)


    Slice pears and fan on plates. Drizzle syrup over. Spoon ice cream alongside.


    *Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.