Made it today in a frying pan, I split 3 pears instead of trying to core them whole. It took a while before the syrup cook ed down but that is fine as I wanted to finish them as the entree is ending. Adding a splash of Cointreau tightened every thing up. Next time I will make some pear sorbet or gelato & garnish with mint leaves. Bare bones it is pears in syrup (just like the can) but this is better because the pears are fresh, you control the amount of sugar in the syrup & you can add zip if you want it. Definitely a winner from the POV of both cook & diner.
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Made it today in a frying pan, I split 3 pears instead of trying to core them whole. It took a...