Maple-Wine Poached Pears

Yields 4 servings.

• 2-1/2 cups pinot noir or other light, fruity red wine
• 3/4 cup pure Vermont maple syrup, preferably Dark Robust
• 1/2 cup maple sugar
• 1 cinnamon stick
• 2 star anise pods
• 4 firm pears, such as Bosc or Bartlett, peeled and cored

Place wine, maple syrup, sugar in a large pot with the cinnamon stick and star anise pods and bring to a boil.  Reduce to a simmer, add the pears, and cover, cooking for about 6 minutes.  If pears were not submerged, turn pears and continue cooking, covered, for an additional 6-10 minutes.  Cook until pears are easily pierced with a fork.

Remove pears with a slotted spoon and cook liquid until reduced by half.  Serve pears with iced cream or whipped cream, spooning the reduced liquid over the pears.