Part 2 of 3
Pear Puree
1 bay leaf
10 white peppercorns
3 star anise
Cheesecloth
4 Bosc pears
2 tablespoons butter
1/4 cup brown sugar
1/2 cup brandy

Put the bay leaf, white peppercorns and star anise in cheesecloth to form a sachet. Peel and dice pears so they are about 1/2 inch in diameter. Put a pan over medium high heat; add butter and pears and sauté until lightly golden; sprinkle brown sugar over the pears and continue to cook until sugar is dissolved. Remove pan from flame and add brandy; return pan to stove and flambé; Once flame dies, add sachet and cook until liquid is almost evaporated.