Miso Caramel Poached Pears

Instructions

1. Prepare the pears
   Peel the pears, leaving the stems intact. Using a melon baller or small spoon, carefully remove the core from the bottom of each pear, keeping the pears whole and upright.
2. Make the caramel base
   In a medium saucepan with a heavy bottom, heat the sugar over medium heat until it begins to melt. Do not stir, but gently swirl the pan occasionally. Continue until the sugar is completely melted and turns a deep amber color, about 5-7 minutes.
3. Add miso and butter
   Remove the pan from heat and carefully whisk in the butter until incorporated. Add the miso paste and whisk until smooth. The mixture may bubble vigorously, so be cautious.
4. Create poaching liquid
   Slowly add the water, cream, and rice vinegar to the caramel mixture, whisking constantly. Return the pan to low heat and add the cinnamon stick, star anise, vanilla bean, and sea salt. Stir gently until the caramel is completely dissolved and the mixture is smooth.
5. Poach the pears
   Place the pears upright in the poaching liquid. The liquid should come about halfway up the sides of the pears. If needed, add a little more water. Bring to a gentle simmer over low heat, cover partially with a lid, and cook for 15-20 minutes, occasionally spooning the poaching liquid over the pears. The pears should be tender when pierced with a knife but still hold their shape.
6. Reduce the sauce
   Once the pears are tender, carefully transfer them to a serving dish. Return the poaching liquid to medium heat and simmer uncovered until reduced by half and thickened to a syrupy consistency, about 8-10 minutes.
7. Serve
   Place each pear on individual serving plates. Remove the cinnamon stick, star anise, and vanilla bean from the sauce. Drizzle the warm miso caramel sauce over the pears. Serve with a scoop of vanilla ice cream or a dollop of crème fraîche if desired.