Cinnamon Poached Pears
Yields: 8 servings
Time: 10 minutes prep, 20 minutes cooking, 30 minutes total
- 4 cups water
- 1 1/4 cups granulated sugar
- 1 cinnamon stick
- 1 vanilla pod, split down the middle with seeds scraped out (optional)
- Juice of 1 lemon
- 8 ripe (but still firm) pears, washed and peeled
- Make the poaching liquid—Add water, granulated sugar, cinnamon stick, vanilla seeds and pod, and lemon juice to a large sauté pan or deep skillet. Stir to combine.
- Poach the pears—Add pears to pan and bring to a boil over medium-high heat. Reduce heat to low and continue simmering until pears are tender and poaching liquid has become syrupy—about 15 to 20 minutes.
- Serve and enjoy—Transfer pears to individual bowls and drizzle generously with poaching liquid. Serve warm.
Ripen Pears Faster
If rock-hard pears are all you can find at your local grocer, don’t panic. Put pears in a paper bag with a ripe banana or apple (the riper the better), and they’ll be good to go in just 1 to 3 days.
No Cinnamon Stick? No problem!
Just substitute 1/2 teaspoon of ground cinnamon. Allspice or nutmeg also work well—or add in your favorite pumpkin pie spice mix. Feel free to sub in 1 teaspoon vanilla extract for the pod.
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