2teaspoonsChinese Five Spice powdermix of cinnamon, star anise, fennel, Szechuan peppercorn
1/2cupred wine
1 1/2cupswater
Instructions
To prepare pears:
Use a paring knife (or a bird's beak knife), to hull out the seeds and core from the pear halves. Cut each half into quarters, then cut lengthwise.
To cook the Figs and Pears:
Combine everything in a wide pot. Make sure there's enough liquid to come up about halfway on the pears. If not, add more water.
Gently bring to a low heat, just below a simmer, partially covered, for about 30 minutes.
Cook until the pears are knife-glide tender: a knife should easily slide in and out of a pear.
The sauce should have thickened, resembling syrup. If it hasn't, remove the pears from the pan and let the sauce simmer (uncovered), reducing it until it thickens.
Serve the pears and figs in a bowl, pouring the sauce over.