✤4 Bosc pears
✤1/4 cup (48g) white sugar
✤1/2 tsp vanilla extract
✤1/4 cup Cointreau
❖Peel the pears, then halve and core them.
❖Place the pears into a large saucepan and fill with enough water to just cover them. Stir in the sugar.
❖Bring to a gentle boil and poach uncovered until the liquid has reduced into a light syrup. This may take up to an hour, making sure the pears don’t stick to the bottom.
❖When reduced enough, add the vanilla & liqueur and let bubble on low heat about 10 minutes, to take the raw edge off of the alcohol. Serve warm.
