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Asian Pears with Star Anise Baked in Parchment

Recipe photo courtesy of Hans Gissinger

Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears, loaded with potassium, are honey-drizzled, vermouth-splashed, and star-anise-infused. Serve after dinner for a sugar-and-spice ending.

Source: Martha Stewart Living, January 2005



Cook's Notes

This recipe is versatile. You can use any firm-flesh pears or apples -- or a combination; just be sure the size of the fruits you use is uniform. You can also try another dry whole spice (such as cinnamon or cloves) in place of the star anise.

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