Caramel Pear Terrine
Ingredients 1/4 cup water 1 cup sugar 2 whole star anise, finely grated (1/2 teaspoon) 1/4 teaspoon salt 2 teaspoons fresh lemon juice 4 to 5 pounds ripe, firm Bartlett pears (10 to 12 pears) 6 ounces mild blue cheese, preferably Fourme d'Ambert, thinly sliced (optional) 1 cup walnuts, toasted (optional) Directions Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.) Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl. Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and t...