Instructions: Heat grill. While waiting, combine rock sugar, pineapple juice, ginger, star anise and cinnamon stick in a saucepan and heat over high heat until sugar dissolves and liquid begins to boil, stirring occasionally. Reduce heat to medium-low and boil gently for 2 minutes. Remove from heat and let cool.

Peel pears, slice each one in half and remove cores. Place in a bowl and add lemon juice. Toss gently, then add butter.

Put a fine-mesh/grill rack on top of regular rack. Place pears on it over medium heat and grill, turning frequently to prevent burning, until slightly charred, 6 to 7 minutes. Transfer to a bowl, add syrup and mix well. Cover and let sit 20 minutes before serving. For best results, refrigerate overnight.

Bring to room temperature before serving.

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