Peel the skins off the Bosc pears using a vegetable peeler or paring knife, taking care to keep their shape intact. Set the peeled pears aside for later poaching.

In a heavy-bottomed pot, combine the granulated sugar, water, lemon zest, cinnamon sticks, star anise pod, and vanilla extract. Stir everything together and bring the mixture to medium heat. Continue stirring until the sugar is fully dissolved in the liquid.

Gently add the peeled pears (from Step 1) into the warm poaching liquid. Cover the pot with a lid and cook the pears over low heat for 15-20 minutes, or until they are fork-tender but still hold their shape. You can occasionally turn the pears for even poaching.

Carefully remove the poached pears from the pot and transfer them to serving plates. Drizzle each pear generously with store-bought caramel sauce, then, if desired, add a scoop of vanilla ice cream alongside. Finish with a pinch of flaky sea salt on top for a delightful contrast. I like to add that little pinch of salt over the caramel to really enhance the flavors.