Ingredients:

• 2 pears, peeled but left whole
• 3 cups Rabbit’s Foot Pear Mead
• 1/3 cup plus 2 tablespoons raw mountain honey
• 1 vanilla bean, cut in half lengthwise
• 1 cinnamon stick
  
• 1 whole star anise
• 4 whole cloves

Method:

1. Place pears, mead, 1/3 cup of honey, vanilla bean, cinnamon stick, star anise and cloves in a sauce pan.  Cover and simmer over low-medium heat for approximately until pears are just soft enough (30 mins to 1 hour, depending on the size of the pears).
2. Turn off heat and allow to cool to room temperature.  (You can store the pears, in their poaching liquid, in the refrigerator for up to 3 days.)
3. Remove pears, vanilla and spices from the poaching liquid.  Heat poaching liquid over low heat, stirring constantly until a slightly thickened and syrupy consistency is achieved.
4. Remove from heat and whisk in remaining 2 tablespoons honey.
5. Serve poached pear with its sauce.

Yield:  2 servings.