6 cups water
2 cups granulated sugar
2-3 long strips of lemon zest
1 vanilla bean, split lengthwise
1 star anise
4 ripe but firm Bartlett or Anjou pears
In
a deep straight-sided, nonreactive saucepan, add the water, sugar,
lemon zest, vanilla bean seeds and pod, and star anise and bring to a
boil over high heat, stirring until sugar is completely dissolved.
Peel the pears, leaving the stem intact. Slice off just enough of the bottom of each pear to create a flat, stable base.
Reduce
heat to keep poaching liquid at a bare simmer and add the pears, laying
them on their sides. Gently turn the pears occasionally, and cook until
they are just tender when pierced with a knife, about 6-9 minutes.
Allow pears to cool completely in their poaching liquid. Stand each
pear upright on a plate to serve, or transfer pears and poaching liquid
to an airtight container and store in the refrigerator for up to 2 days.