Active Time

　　20 minutes

　　Total Time

　　1 hour

　　

Ingredients

2 cups granulated sugar

　　1 cinnamon stick

　　1 teaspoon whole cloves

　　1 vanilla bean, split

　　2 star anise

　　1/2 lemon

　　8 Bosc pears, peeled, cored, and quartered

　　1/2 cup coarsely crushed amaretti cookies

　　8 ounces crème fraîche or full fat Greek yogurt

　　Ground cinnamon, for serving

　　

Step 1

In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.

　　

Step 2

Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.

　　

Step 3

When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.

　　Do ahead:

　　Refrigerate pears in their liquid in the refrigerator, in a covered container, up to 5 days.