Style and Recipe Assistant: Hannah Schmitz
Yields: 4-6 jars
2 1/2 cups dry white wine
6 tablespoons honey
2 cups brown sugar
4 stalks lemongrass, bottom two thirds of tender bulbs
2 tablespoons fresh ginger, thinly sliced
3 star anise
1/2 cup apple cider vinegar
2 lemons, juiced and zested
10 bosc pears, peeled and sliced into wedges
vodka to cover
Using a rolling pin, smash lemongrass and finely slice the stem.
In a large preserving kettle or dutch oven, combine the wine, honey, sugar, lemongrass, ginger, star anise, vinegar, lemon juice and zest. Bring the syrup to a boil, then reduce heat and simmer for 5 minutes, stirring until the sugar has dissolved.
Add pears to the syrup and gently poach for 20 minutes or until just cooked through. Remove the pears and pack into hot sterilized jars. Boil the syrup until a thick consistency. Divide evenly among the jars, and top with vodka ensuring the pears are covered. Seal, label and store in a cool dark place.