Everyone believes the dessert has to be complex to be any good. I beg to differ and once you taste this sweet treat, you will be sold on the idea of fresh and simple.
Makes 2 servings
1 fresh lemon
2 Asian pears
4 whole star anise
1/3 cup brown rice syrup
¼ cup dry white wine
Preheat oven to 350o. Cut four pieces of parchment into 12-inch squares.
Juice the lemon into a small bowl. Halve the pears horizontally and dip the cut sides of each pear into the lemon juice to prevent browning. Using a melon baler or spoon, remove the core from each pear half.
Place one star anise in the cored center of each pear half. Drizzle with rice syrup. Lay each pear half on a sheet of parchment. Working with one piece at a time, hold the pear, in parchment, in the bowl of your hand, gathering the parchment around the pear. Drizzle generously with wine. Wrap the pear half by twisting the edges of the paper tightly around the top side of the fruit. Lay in a rimmed baking dish and repeat with remaining fruit.
Bake until tender, about 45 minutes. Transfer fruit to shallow bowls, in parchment, to be opened at table.
Cook’s Tip: This dessert is excellent with a scoop of non-dairy ‘ice cream.’
Cook’s Tip: If you prefer to prepare this recipe without wine, simply substitute with sparkling apple juice or cider.