8 ripe but firm Forelle pears 1 bottle Riesling 1 cup fragrant honey 1 vanilla bean, split in half 4 cloves 2 star anise 1 3-inch cinnamon stick 10 peppercorns Pinch of saffron threads (for golden hue) Juice of 1 lemon
Peel and core the pears. To keep them from turning brown, drop them into a mixture of water and lemon juice. Combine remaining ingredients and bring to a boil. Reduce heat and simmer for 12-15 minutes. Drain the pears and add to the wine mixture. Simmer, never letting the wine boil, for 5 minutes and remove from the heat. Let the pears cool in the wine syrup, if possible. Chill for several hours, or serve warm. Serve the pears in deep bowls, with a small amount of wine ladled over the top. Complement with crispy spiced cookies.
