Ingredients:

  • 2 cups dry white wine
  • 1 cup strong brewed Earl Grey or ginger tea
  • 2 tbsp apple cider vinegar
  • 1 tbsp kosher salt
  • 1 tbsp honey
  • 2 sprigs fresh thyme
  • 1 star anise pod
  • 3 whole black peppercorns
  • 4 firm, under-ripe Bosc or Anjou pears
  • 1 tsp lemon juice
  • 2 tbsp unsalted butter, chilled
  • 1/4 cup fresh parsley, minced
  • Cracked black pepper to taste

Instructions:

  1. Peel the pears carefully, leaving the stems intact for presentation, and immediately brush the flesh with lemon juice to prevent browning.
  2. Slice a thin sliver off the bottom of each pear so they stand upright.
  3. Using a melon baller, scoop out the core from the bottom of the pear, leaving the top 1-inch of the fruit intact.
  4. In a heavy-bottomed saucepan, combine the wine, brewed tea, vinegar, salt, honey, thyme, star anise, and peppercorns.
  5. Bring the liquid to a very gentle simmer over medium heat, ensuring it does not reach a rolling boil.
  6. Carefully lower the pears into the liquid; use a parchment paper circle (cartouche) to push the fruit down if they are not fully submerged.
  7. Poach for 15–20 minutes until a knife slides into the thickest part of the base with minimal resistance, but the pear remains firm.
  8. Remove pears with a slotted spoon. Increase heat to high and boil the poaching liquid for 5–8 minutes until it reduces to a syrupy glaze.
  9. Whisk in the chilled butter one small piece at a time to create a velvety, glossy finish.
  10. Drizzle the glaze over the pears and sprinkle with minced parsley and cracked black pepper.