Poires mijotées à la cannelle et à la badiane

Ingrédients

• 8 stewing pears (e.g. Gieser Wildeman)
• 500 ml red wine
• 250 ml water
• 150 g granulated sugar
• 2 cinnamon sticks
• 4 star anise
• 4 whole cloves
• Peel of 1 orange (unsprayed)

Préparation

1. 1

   Peel the stewing pears and leave the stems intact. Remove the core from the bottom with an apple corer or a sharp knife so the pears stay whole.Place the pears upright in the Dutch oven. Add the red wine, water, sugar, cinnamon sticks, star anise, cloves and the peel of the orange.Bring everything to a boil over medium-high heat. Then reduce the heat, put the lid on the pot and let the pears simmer for 2 to 2½ hours. Check occasionally to make sure there is still enough liquid in the pan.After 2 hours, poke the pears with a skewer or thin knife to check if they're done. They're ready when they feel soft but are still whole.Carefully lift the pears out of the pan and set them aside. Bring the remaining cooking liquid to a boil over high heat and reduce it until it becomes a thick, glossy syrup. This takes about 10 to 15 minutes.Return the pears to the pan and spoon the syrup over them. Serve warm or at room temperature with a generous dollop of whipped cream or a scoop of vanilla ice cream.