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Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.

Source: Martha Stewart Living, September 2008



Cook's Notes

Grate star anise using a Microplane zester or the finest holes on a box grater. Avoid preground star anise, which has a less intense flavor. If you don't have a charlotte mold, use a 6-inch cake pan that's 3 inches deep; the baking time remains the same.

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How would you rate this recipe?
  • barbaradod2504462
    3 SEP, 2017
    I am also unable to find answers to the comments. Does anybody with MS read these?
  • LakeladyP
    8 APR, 2017
    The picture appears to have a [filtered] in the center. Charlotte molds do not have a center piece, so my question is, do you layer the pear slices just around the edges and leave the center empty? Or possibly it is just a trick of the eye and the angle of the picture. I don't want to make this until I know how I am supposed to layer the slices, so if anyone knows......HELP!
    • LakeladyP
      8 APR, 2017
      Why would the word "[filtered]" be censored from my question?
  • biloxipeaches
    2 NOV, 2008
    where do the answers appear to the comments and since I dont' know this, will I ever find the answer to my question?! lol
  • dmichaeld
    1 SEP, 2008
    Where can I buy a terrine like the one pictured? THANKS!

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