White stew pears with star anise

Peel the pears, but leave the stalks.

Heat the wine and sugar in a pan in which the pears fit together and stir until the sugar is dissolved.

Meanwhile, peel the ginger, cut into pieces and add to the wine with the star anise.

Use a sharp knife to cut the yellow skin of the lemon and squeeze out the fruit. Add the lemon zest and approx. 2 tbsp lemon juice per 8 pears to the wine.

Put the pears in the pan. Cook with the lid on the pan for 1 hour on low heat.

Take the pears out of the pan with a slotted spoon and let the cooking water evaporate to a syrup in about 25 minutes.

Pour through a sieve over the cooking pears. Garnish with the star anise. This dish is warm, lukewarm and cold.