Ingredients
1 lemon
2 Asian pears
4 whole star anise
1/4 cup honey
1/4 cup dry vermouth, dry white wine, cider, or water
Method
Sources
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Eight-pointed pods — pho, Chinese five spice, red braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Carbon steel wok for authentic wok hei and stir-frying
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Eight-pointed pods — pho, Chinese five spice, red braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Carbon steel wok for authentic wok hei and stir-frying
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Preheat the oven to 350F. Cut 4 pieces of parchment paper to measure 12 inches square each. Juice the lemon into a small bowl. Halve each pear horizontally. Dip the cut sides of the pears in the lemon juice (to prevent browning). Using a melon baller, remove the core from each half. Place 1 star anise in the cored center of each pear half. Drizzle 1 tablespoon honey over each star anise. Place 1 pear half, cut side up, on each piece of paper. Working with one at a time, hold a pear half in paper in the palm of your hand; gather the edges of the paper around the fruit with your free hand. Transfer to a rimmed baking sheet. Pour 1 tablespoon vermouth into each pear half in parchment. Twist the paper tightly around the top of each fruit to seal. Bake 45 minutes; the pears should be tender. Transfer the packets to shallow bowls. Serve immediately, opening the packets at the table.