In a large saucepan over low heat, combine jam and water and whisk to combine. With a vegetable peeler, remove the zest of the orange in large strips. Juice the orange. Add the zest, juice, cinnamon stick and anise to the saucepan. Peel the pears, leaving the stem. Cut a small slice off the bottom of each pear so that it can stand. Place the pears on their sides in the poaching liquid. Bring to a simmer and cook about 25 to 35 minutes, or until tender. Remove pears from poaching liquid to a large baking dish. Pour poaching liquid through a strainer over pears. Refrigerate until chilled. Remove pears from liquid, drizzle with honey and serve.

Total time above does not include chilling time.

Where to buy Emily G's products:
Market on Main Street, 2343 Main St., Tucker; Westside Garden Market, 1954 Howell Mill Road, Atlanta; Broadwell Cottage, 765 Mid-Broadwell Road, Crabapple; Shear Salon, 3580 Pierce St., Suite 140, Chamblee.
Or order online at www.emilygs.com and have jam shipped or pick up orders Wednesday mornings at Spruill Art Gallery, 4681 Ashford-Dunwoody Road.
Cost is $5.50 to $8 per 8-ounce jar.

Per serving: 333 calories (percent of calories from fat, 2), 1 gram protein, 87 grams carbohydrates, 5 grams fiber, 1 gram fat (trace saturated), no cholesterol, 21 milligrams sodium.

More recipes of the same cuisine:Dessert

Recipes in the same category:Atlanta recipes