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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Fine for topping ice cream, cantaloupe, honeydew melon, bread pudding, plain cake or waffles/pancakes. Ingredients:
4 large ripe pears, about 2 pounds (preferably bosc pears or anjou pears) |
1/2-1 cup light brown sugar, firmly packed |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice |
2 cups pineapple or 2 cups apple juice or 2 cups fruit nectar |
2 tablespoons brandy or 2 tablespoons dark rum |
4 tablespoons unsalted butter |
Directions:
1. Peel and core the pears and cut into eighths; set aside.
2. In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
3. Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.
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