At the supermarket, I spotted some pairs, and remembered a sweet dish I baked in London in 2010.
In fairly similar fashion, it happened last night.
- three pairs, cut in halves
- two cups of Chardonnay
- one cardamom pod, ground
- one star anise, ground
- one clove, ground
- ½ inch of a vanilla pod, squeezed
Fifty minutes by 350° will give you a nice syrup in the end, and still firm pear halves, especially if the halves are turned every fifteen minutes, spooning the fluid onto the pears each turn.