- 2 cups ruby Port
- 2/3 cup sugar
- 1/2 cup water
- 4 whole star anise
- 3 firm Bosc pears, peeled, halved, cored
- Vanilla ice cream
- Combine Port, sugar, 1/2 cup water and star anise in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 10 minutes. Add pears; simmer until tender and liquid is reduced to thin syrup, turning pears occasionally, about 25 minutes. Cool pears in syrup. (Can be prepared 2 days ahead. Cover and refrigerate.)
- Slice pears and fan on plates. Drizzle syrup over. Spoon ice cream alongside.