Poached Pears With Anisette

Recipe Ingredients

2 cups	474ml	Anisette
1 1/2 cups	355ml	Water
1 1/2 cups	297g / 10oz	Sugar
6		Lemon peel
2 tablespoons	30ml	Lemon juice
1		Cinnamon stick
6		Ripe Bartlett pears - with stems
3/4 cup	109g / 3.8oz	Crushed amaretti cookies
		Finely grated lemon rind
		Fresh mint leaves

Recipe Instructions

In a large saucepan, combine 1 1/2 cups Anisette, water, 1/2 cup sugar, lemon peel, lemon juice and cinnamon. Heat until sugar is dissolved; set aside.

Core pears from bottom, leaving stems intact. Peel pears and place in poaching liquid. Poach 10 to 12 minutes, or until pears are tender. (If pears are firm, poach 20 to 25 minutes, or until tender.)

Remove from heat and let pears stand in poaching liquid 30 to 40 minutes. Drain pears, reserving poaching liquid; cover pears and chill.

Strain poaching liquid; add 1 cup sugar. Over low heat, reduce to a medium thick syrup.

Add 1/2 cup Anisette. Chill.

Arrange 2 tablespoons crushed cookies on each dessert plate. Trim pear bottom to stand upright; place on crumbs. Spoon 1 tablespoon glaze over each pear. Garnish with lemon rind and mint leaves.

Source:
Emeril Lagasse

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