- 2 cups water
- 1 cup dry white wine
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 2 star anise
- 1 2-inch piece cinnamon stick
- 1 2-inch piece fresh ginger, sliced
- 4 large (10 ounces each) Asian pears
- 1 1 3/4-pound papaya, diced
- 1 14-to 16-ounce mango, diced
- A brown star-shaped seed pod; available at Asian markets and specialty food stores and some supermarkets.
- Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
- Peel and core pears. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes. Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears. Chill until cold. (Can be made 2 days ahead. Chill.)
- Stand 1 pear in center of each plate. Spoon papaya and mango around pear. Spoon syrup over and serve.