poached pears

(adapted from boston globe)
4 cups cold water
Juice of 1 lemon
6 firm but ripe pears (with stems intact)
1 bottle dry red wine (minus 1 cup to drink during cooking) :)
1 cup honey

1 strip orange rind
1 star anise
1 whole vanilla bean, cut in halves
1 whole clove
1 cinnamon stick

2 cardamon pods

1. In a large bowl, combine the water and lemon juice. Peel the pears, keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit without toppling. Drop each one into the water; set aside.
2. In a saucepan large enough to hold all the pears, combine the wine, honey, orange rind, anise, vanilla, clove, and cinnamon. Bring to a simmer over medium heat

3. Add the pears. keep the pears submerged in the poaching liquid
4. Simmer the pears for 25 minutes or until they are tender when pierced with a skewer. They may need 5 to 10 minutes longer if they were not ripe.
5. Remove the saucepan from the heat. Leave the fruit to cool completely in the poaching liquid.
6. Transfer the pears and their liquid to a large container. Refrigerate for at least several hours and as long as 3 days.
7. Strain about one-third of the poaching liquid into a saucepan. Bring it to a boil over high heat. Let the mixture bubble steadily until it reduces to a syrupy glaze, with a consistency like thin honey.