1/2 cup caster sugar
2 cups water
Large thumb of ginger, sliced thinly
2 cinnamon sticks
3 star anise
6 cardamom pods
Poaching pears on the cooktop is a lengthy process and requires a significant amount of poaching liquid most of which is wasted. By processing your pears in a sealed bag using the sous vide function in your steam oven, you require a lot less liquid, which is more intensely flavoured and can be used later in a variety of forms.
Experiment with both the liquid and the aromatics, replace some of the water with a sweet riesling, or a red wine and swap the aromatics out for a completely different result every time.