Puff Pastry Poached Pear

1. Peel the Bosc pears. In a large pot, combine wine, sugar, cinnamon stick, star anise, vanilla bean, and anisette. Submerge pears and skins in the wine using a plate to weigh them down.
2. Simmer for 45 minutes until pears are soft. Remove pears, reduce wine into a syrup, strain and chill. Cut pears in half and remove seeds and core.
3. Roll out puff pastry to 1/2 inch thickness. Cut into large squares. Spread almond paste and a spoon of pastry cream in the center of each square and place a pear half on top.
4. Wrap the pear with the puff pastry, brush with melted butter, and chill for 30 minutes.
5. Bake at 300°F for 22 minutes until golden. Let cool slightly.
6. Serve warm with a scoop of almond gelato, whipped cream, and strawberries. Drizzle the plate with the Chianti glaze.