Reviewed: May 7, 2012

I did a bit of a variation as I accidently opened a can of pears and this recipe came to mind. I did not measure and added cinniman sugar. The sugar in the cinniman sugar is the only sugar I added. Fruit is sweet enough in my opinion. Then I microwaved for 3 minutes. It was so mouth watering I wished I had more pears.

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Reviewer:

Lyn

Reviewed: Nov. 4, 2011

I don't typically like pears, but these are great over oatmeal in the winter! Thanks for sharing!

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Reviewer:

mcarraway

Reviewed: Oct. 12, 2011

OK. Too much water. Prefer more of a sauce texture.

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Reviewer:

Victoria

Reviewed: Oct. 6, 2011

Delicious as is! I also tried cinnamon which was delicious too. My next try I'll add a hint of nutmeg I think. So many ways to expand on the original. Thank you for sharing!

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Reviewer:

tatdragn

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: Aug. 11, 2011

I use a recipe almost identical to this to home can ginger pears. I use 1/2 c. sugar to 1 c. water and simmer pears in the syrup about 20 minutes...then place in canning jars, adjust rings and lids, then water bath for 20 min. Exotic and succelent!!!

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Reviewer:

Emily Tisdale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jun. 21, 2011

This is an AMAZING recipe! I did make a few minor changes: I didn't peel the pears because I didn't have a peeler, and then I took advice from other reviewers and added some slices of fresh ginger in the second half of cooking. It was sooo good! I did find that it took less than 25 minutes to cook, more like 10. Other than that, verrrry good!

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Reviewer:

cookingismylife

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jan. 16, 2011

This is such a easy and delicious recipe! I made it for a quick dessert one night.

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Reviewer:

mltitsworth

Reviewed: Jan. 14, 2011

These were delicious. I added 1/2 teaspoon cinnamon and subbed 1 tablespoon splenda for the sugar. There is no need for that much! These were great warm and cold.

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Reviewer:

Seddy12

Reviewed: Sep. 28, 2010

Love it, love it, love it! It's so simple and yet SO good. I, along with some other reviewers, added about a teaspoon and a half of cinnamon, cut the sugar to about one tablespoon and used fresh ginger. I think in the end it was the fresh ginger that set this recipe above others. I served this warm on top of ice cream and even ate it cold over my cheerios in the morning :)

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