During the golf season in Ohio, we eat late and don’t try any new recipes…gets really tiring, boring, etc. Sunday night, Cinnamon-Poached Pears with Caramel Sauce…and a dip of vanilla ice cream. So good and very pretty.
8 firm Anjou, Bartlett, or Bosc pears, stem attached
2 cinnamon sticks
1 2-inch piece of fresh ginger, peeled and sliced
2 1/2 cups of sugar
1/2 cup of heavy cream
vanilla ice cream
- Peel the pears…and scoop out the core from the bottom
- In a Dutch oven or large pot, combine cinnamon, ginger, 2 cups of sugar, pears and 8 cups of water. Bring to a boil, stirring gently to dissolve the sugar. Reduce heat, and cover, simmer until the pears start to soften. 10-15 minutes. Let cool in the cooking liquid. (Pears will continue to cook as they cool)
- Fifteen minutes before serving, make the caramel: In a medium saucepan, combine the remaining 1/2 c. of sugar, and 1/2 c. of water. Cook over medium heat, stirring just until the sugar has dissolved, 1-2 minutes.
- Continue to cook, without stirring until the syrup is a dark golden brown, 10-12 minutes more. Carefully add the cream and stir to combine. Serve the pears with the ice cream and drizzled caramel. Very good, ice cream really not necessary. Caramel sauce reminds me of the caramels we make at Christmas…….very tasty.