Ingredients:

  • 4 large Bosc or Anjou pears, peeled (approx. 6 oz / 170g each)
  • 2 cups water
  • 1/2 cup pure maple syrup
  • 1 cinnamon stick
  • 2 whole star anise
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 pint high-protein vanilla bean ice cream

Instructions:

  1. Carefully peel the pears using a vegetable peeler, leaving the stems attached. Slice a thin sliver off the bottom of each pear so they can stand upright.
  2. Place the peeled pears in a bowl of water with lemon juice to prevent oxidation.
  3. In a large pot, combine water, maple syrup, cinnamon, star anise, and vanilla. Bring to a gentle simmer over medium heat.
  4. Lower the pears into the liquid and simmer for 15–20 minutes, rotating occasionally, until a knife slides into the thickest part of the fruit with minimal resistance.
  5. Remove the pears with a slotted spoon and set them aside.
  6. Increase heat to medium-high and boil the remaining poaching liquid for 8–12 minutes until it reduces into a velvety syrup.
  7. Strain the syrup through a fine-mesh strainer to remove whole spices.
  8. Serve the poached pear with a scoop of high-protein vanilla bean ice cream and drizzle with the reduced poaching syrup.