Prep 15 mins
Cook 19 mins
Top with vanilla ice cream or spoon over plain cake with a swirl of sweetened whipped cream. From Soul Food Desserts from Family and Friends.
- 8 firm ripe pears (such as Bosc, Anjou or large-size Seckels free of bruises and blemishes)
- 2 1⁄2 cups water
- 2 1⁄2 cups sugar (or to taste)
- 1⁄2 teaspoon clove
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2-3⁄4 cup good-quality brandy
- Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside.
- To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened.
- Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon.
- Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch.
- Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.