Savory Poached Pears with Star Anise

Instructions:

1. Peel the pears while leaving the stems intact, and slice a small, flat piece off the bottom of each pear so they can stand upright.
2. Place the peeled pears in a bowl of water with a squeeze of lemon to prevent oxidation.
3. In a deep saucepan, combine 4 cups vegetable broth with lemon juice, 2 tbsp maple syrup, 1 tsp kosher salt, 2 star anise, 6 black peppercorns, 3 sprigs fresh thyme, and 1 strip of lemon zest.
4. Bring the liquid to a gentle simmer over medium-low heat until it reaches approximately 185°F/85°C.
5. Gently lower the pears into the simmering liquid.
6. Cut a circle of parchment paper (cartouche) the size of the pot and press it directly onto the surface of the liquid to keep the pears submerged.
7. Simmer for 15–20 minutes; the pears are done when a knife inserted near the stem slides in with minimal resistance but the fruit remains firm.
8. Carefully lift the pears out with a slotted spoon and set them aside on a plate.
9. Increase the heat to medium-high and boil the poaching liquid until it reduces by half and reaches a syrupy, glossy consistency.
10. Spoon the reduced glaze over the pears to coat them.
11. For cold service, store pears in a sealed jar submerged in syrup in the refrigerator for 2 hours.