Poached Red Anjou Pears in Cinnamon Syrup
Inspired on a family recipe for poached apples I decided to make Poached Red Anjou Pears in Cinnamon Syrup, simple and humble yet cozy dessert for the fall and winter seasons
- 1 in red Anjou pears cuthalves pitted and cored
- 1 cup of turbinado sugar or sugar on the raw
- 1 cinnamon stick
- 1 cup of water
Start by peeling the pears and cutting in halves. Using a melon baller remove the core where the seeds and with your hands remove the stem or leave if desired.
In a medium size pan add the sugar, the cinnamon stick and the water.
Then add the pears and cook at medium heat covered for 15 minutes.
When ready serve on a nice plate and enjoy at room temperature.
If desired you can serve with vanilla ice-cream or fresh whipped cream.