Spiced Poached Pears with Saffron

6 cups Dry White Wine
1 cup Water
1 each Juice and Zest of Lemon
1 1/2 cup Sugar
4 each Star Anise
1 each Vanilla Bean, split and scraped
2 each Cinnamon Sticks
Pinch Saffron Threads
6 each Firm Medium Size Pears (Bosc) peeled

Combine all the ingredients except the pears in a large saucepan and bring to a boil. Reduce heat and simmer for 1-2 minutes.

Add the pears to the poaching liquid making sure they are covered at least 3/4 of the way.

Simmer until tender approximately 20 minutes. (You can check for tenderness by inserting the tip of a small knife in the bottom of the pear away from the core. The knife should insert fairly easily if the pears are ready).

Remove from the poaching liquid and let cool.

If you are making these a day ahead of time, put the pears back into the poaching liquid after both have cooled. This will keep the pears from drying out in the refrigerator overnight.

Remove the pears from the poaching liquid. Reduce the liquid over medium high heat by 2/3. Set aside to cool.

Serve on a plate or platter with the reduced poaching liquid and a small dollop of Marscapone on the side.

(Serves 6)