Poached Pear

I usually make it with champagne, but when I want to make it child-friendly I use sparkling apple cider. For this particular recipe I used apple-cranberry cider, but if you cannot find that flavor, regular apple cider works just as well. Make this recipe during the holiday season and I guarantee that your guests will be impressed.

Ingredients:

4 Anjou Pears (other firm-flesh pears work too)
1 1/2 bottles of sparkling apple-cranberry cider (use Champagne if serving it only to adults)
1 cup of Muscovado sugar (use regular dark brown sugar if unable to buy Muscovado)
2 cinnamon sticks


Preparation:

1. Start by peeling the skin off of each pear, making sure you do not tear the flesh.

2. Core the pears from the bottom, making sure you preserve its shape and the top of the pear. If you have an apple corer use it, but if you do not it is okay, carefully use a paring knife instead. Place the peeled and cored pears in a 3 quart saucepan.

3. Add the cider, 1/2 cup of sugar and cinnamon stick to the saucepan. Cook over medium-low heat for about 1 hour.

Syrup:

When the pears are done cooking, remove them from the saucepan and preserve 2 cups of the liquid. To the same saucepan add the remaining sugar and simmer over medium heat, until the mixture has reduced by half. The consistency should be that of a syrup.

When serving, pour a tablespoon of it over each pear.