That sauce….Don could bottle it and become very rich. Kelly feels bartenders would also go crazy as in something like an Old Fashioned. Take out the simple syrup and use this sauce. OMG!!! Anyway, I digress. here we go.
- 1 bottle of a Riesling white wine
- 1 cup water
- 3/4 cup sugar
- 1 whole vanilla bean, split and scraped
- 4 firm Bosc pears, peeled but leaving the stem intact
- 1 cinnamon stick
- 1 star anise
- 1/4 tsp. anise
Place the wine, water, sugar and vanilla bean with seed pulp, cinnamon stick, and anise in a 4 qt. saucepan and bring to a boil.
Core the pears from the bottom. Reduce the heat to medium low and set the pears in the liquid, cover and cook for about 30 minutes or until the pears are tender but not breaking apart. Maintain a very gentle simmer. Remove the pears to a serving dish, standing upright and place in the fridge.
Remove the vanilla bean, bring the heat back to high and reduce the syrup to about 1 cup. This should take 20-25 minutes. Do not let the syrup turn brown. Place in a heatproof dish and place in the fridge for about 1 hour to cool.
Remove the pears from the fridge and spoon the sauce over them.
NOTE: This sauce was used on waffles, pancakes and anything else Kelly could find.
