(As prepared and presented by Alex Tuller on the October 5, 2006 podcast)
This is a very easy dessert and Fall is the time to make it because the pears are in season and you can probably find a sweet fortified wine from a local winery that would work well for the syrup.
This recipe is from Marolyn Charpentier, the Vagabond Gourmand. Visit her online at the vagabondgourmand.com.
Make the syrup at least 12 hours in advance or a day ahead:
12 fl oz (1 1/2 c) water
8 oz (1 cup) sugar
1 cinnamon stick
4 star anise
1/2 vanilla bean
4 fl oz Madeira
Mix the water, sugar and spices together in a small sauce pan, bring to a boil and then simmer for 20 minutes. Then add the Madeira and simmer for another 10 minutes. Pull off the heat and let sit.
4 firm local pears (you want them just under ripe)
Juice of one lemon keeps the fruit from browning
Slice the pears in half and peel and core them. Try to leave the stems on, it is pretty for the presentation. Toss with a little lemon juice to prevent them from browning. Reheat the sauce and poach the pears (make sure the syrup comes up about 1/2-3/4 of the way up the pears) for 10 minutes. Test to feel doneness, the pears should still be firm and hold their shape. When done, gently remove them from the syrup, let cool and then respoon syrup over them, cover and place in the refrigerator to chill.
To serve, dish 2 pear halves per person and spoon syrup over them.