Start by peeling the pears, then cut them in half lengthwise. Carefully clean out the inside of each pear half, removing the seeds and core with a small spoon or melon baller.
Leave about a 1cm margin from the stem, and make vertical cuts that are 0.3 cm wide down the length of each pear half. This technique will allow the pears to absorb more of the sauce while giving them a beautiful, shell-like shape.
2
Make the Red Wine Sauce
In a medium-sized pot, combine the red wine, orange zest, orange juice, brown sugar, cinnamon stick, cloves, anise seed, and cardamom seed.
Heat the mixture over medium heat, stirring gently until the brown sugar has fully dissolved. This should take just a few minutes, during which the wine will start to release its rich aroma, blending with the citrus and spices.
3
Poach the Pears
Once the sugar has dissolved, reduce the heat to low and gently place the prepared pear halves into the pot, cut side down.
Allow the pears to cook in the wine sauce for 30-35 minutes. Turn the pears every 5 minutes to ensure they cook evenly and absorb the flavors from the sauce. As they cook, the pears will soften and the sauce will thicken, creating a rich, spiced glaze.
4
Cool and Serve
After the pears are fully cooked, remove the pot from the heat and let the pears cool in the sauce for about 10-15 minutes. This resting period allows the flavors to meld and the sauce to set slightly.
To serve, carefully transfer the pears to dessert plates. Drizzle the thickened red wine sauce over the top for added flavor and visual appeal. For an extra t