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Reviewed: Feb. 18, 2008

Very tasty, everyone enjoyed it. I did not change anything - followed the recipe exactly. Next time, I think that I'll slice the pears instead of simmering halves. Thanks for the recipe!

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chefsazy

	Cooking Level: Expert Home Town: Granada Hills, California, USA Living In: Highlands Ranch, Colorado, USA
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Reviewed: Nov. 27, 2007

This was delicious. I did not have orange liqueur but peach. I added it and it gave the pears a fresh, but not peachy taste. My only complaint is that my dish looked more like cooked potatoes than pears. Next time I would add some red food coloring.

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J La

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA Living In: Export, Pennsylvania, USA
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Reviewed: Nov. 20, 2007

OH MY GOSH!!!! I had 2 fresh pears I needed to use and found this recipe. Just what I was looking for. In fact, I made it again 2 days later with slices of fresh pears , honeycrisp apples and a small amt. of ground nutmeg added. Great with or without the orange flavoring.

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MISSPRN

	Cooking Level: Expert Living In: Dayton, Ohio, USA
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Reviewed: Nov. 10, 2007

These were the perfect ending to our meal tonight! The recipe was just right. To top them, I whipped some cream. We don't have any liquer in our house at all, so I did what another reviewer did-left it out. Thanks for the good recipe.

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sueon

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA
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Reviewed: Nov. 4, 2007

This was incredible! I was amazed at how wonderful the pear syrup tasted after one hour of cooking. I added the vanilla as instructed, but I didn't have Cointreau, only Triple Sec, which seems a bit harsher, so I only added 1 tablespoon. Next time (and there will be a next time) I don't think I'll add the liqueur at all. My husband and I enjoyed these pears very much. Thanks for the recipe!

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Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Oct. 19, 2007

god bless you, steve. i made my first pear liqueur but it didn't taste sweet or peary enough. your recipe is just what i was looking for. thx a million. mike

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