Poached Pears in White Wine with Crème Fraîche

Peel the pears, leaving the stems intact. Carefully core the pears from the bottom using a melon baller or small spoon.

In a saucepan, combine the white wine, water, sugar, lemon juice, lemon zest, cinnamon stick, and star anise (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves.

Gently place the pears into the simmering wine mixture. The pears should be mostly submerged. If needed, add a little more water to cover.

Reduce the heat to low, cover the saucepan, and poach the pears for 20-30 minutes, or until they are tender but still hold their shape. Turn the pears occasionally to ensure even poaching.

Carefully remove the pears from the saucepan with a slotted spoon and place them in a serving dish or individual bowls.

Increase the heat to medium-high and simmer the poaching liquid, uncovered, for 10-15 minutes, or until it has reduced to a syrup consistency. Discard the cinnamon stick and star anise.

While the liquid is reducing, gently whisk the crème fraîche with the vanilla extract (if using) in a small bowl.

Pour the reduced wine syrup over the pears. Top each pear with a dollop of crème fraîche and serve warm or chilled.