Pears poached in white wine with spices

Peel the pears, halve them lengthwise, and carefully remove the core.

In a deep pan, spread the sugar over medium heat, add 80 ml of water, stir, and simmer until a golden-yellow caramel forms. Once the caramel has the desired color, add all the white wine at once. Stir until the hardened caramel is completely dissolved again.

Add the cinnamon stick, star anise, and pear halves to the wine broth. Reduce the heat to about one-third and cook the pears for approx. 5–10 minutes until al dente, depending on the variety and ripeness. Remove the pan from the heat and let the pears steep in the broth for another 3–5 minutes so they can fully absorb the aroma of the spices. Serve garnished with a dollop of cranberry jam.