1.Stir wine, vanilla bean, sugar, the water, lemon grass and star anise in small saucepan until sugar dissolves.
2.Add pears (pan needs to be small enough for pears to stand upright and close together); simmer, uncovered, about 15 minutes or until pears are just tender. Remove pears from pan; bring syrup to a boil. Simmer, uncovered, until syrup has reduced by half.
3.Preheat grill. Place pears, banana, grapefruit and orange in large baking dish; drizzle with a little syrup. Place under hot grill about 5 minutes or until fruit is lightly browned. Serve fruit drizzled with remaining syrup.
We used two pear varieties, corella and beurre bosc as well as ladyfinger bananas, which are shorter and sweeter than the better-known Cavendish variety. Either type of banana can be used.Note