White wine poached pears

Poached pears are easy to make, and they can be made a day or so ahead and left in the refrigerator until you are ready to use them. Layer them with puff pastry, whipped cream and chocolate sauce for an elegant dessert or serve them alone as part of a wine and cheese tasting. They are simple, sophisticated, and easy and I love them. I do not however, recommend red wine poached pears as highly. Sure, the flavor is there, but they tend to come out a pink color rather than the deep lush red, which you may see in cooking magazines. Then, to make matters worse, if in moving them you knick the edge of the pear, you end up with something that looks like chipped wooden furniture.

3-4 pears. Peeled, stems left on (you can with a paring knife remove the core working from the bottom, but this seems like overkill)
2 cups white wine
2 cups sugar
3-4 cups water (enough to cover pears)
Zest (in strips) of 1 orange, plus the juice
2 star anis
½ teaspoon vanilla extract

Place everything into a 5-quart stockpot and bring to a boil, then reduce to a simmer. Gently turn the pears once or twice during cooking. Cook until the pears are tender (about 25 minutes) Remove from liquid and serve.