- 2 cups water
- 1 cup brandy
- ¾ cup brown sugar
- 2 whole cloves
- 2 whole star anise
- 1 cinnamon stick
- Freshly ground black pepper (couple of turns)
- 1 lemon peel
- 1 orange peel
- 2 sprigs rosemary
- 4 pears, preferably Bosc or Seckel
Recipe courtesy of Michele Lankford
In large saucepan combine all ingredients except the pears. Bring to a boil for 1 minute, stir and reduce to a simmer.
Wash and dry the pears. Peel and carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover. Turn heat up slightly and cook for 20 minutes. Pears should feel slightly soft but intact. If too firm, cook for 5–10 minutes more.
Remove pears from liquid with a slotted spoon. Increase the heat to medium-high and cook liquid uncovered until slightly thickened and able to coat the back of a spoon (about 5–7 minutes).
If not serving right away, place the pears upright in a bowl and pour the brandy sauce on top. Cover and refrigerate overnight to increase the intensity of the flavor. You can serve the pears chilled or reheat them with the brandy sauce in the saucepan. For an extra tasty treat, serve with crème fraîche or ice cream.
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Try this lovely tart with your Thanksgiving meal. It can be served alongside savory dishes or for dessert with a scoop of vanilla ice cream.