bae

Pears Panos

Food

Ingredients

4 Bosc pears

1/4 cup (48g) white sugar

1/2 tsp vanilla extract

1/4 cup Cointreau

Directions

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.

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