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© Meredith Corporation. All rights reserved. Used with permission.
In a large heavy saucepan, combine wine, sugar, water, orange peel, cinnamon and star anise. Bring to a boil. Add pears to saucepan. Return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until pears are tender.
To prepare vanilla crème fraîche: in a small bowl, whisk together crème fraîche, whipping cream and vanilla bean paste until light.
To serve, remove pears from syrup; reserve syrup. Cut pears lengthwise in half. Divide pear halves among 4 shallow dessert dishes. Spoon about 1/4 cup syrup over each. Top with vanilla crème fraîche. Serve immediately.