Reviewed: Jun. 4, 2013

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Glenmalure

Reviewed: Feb. 24, 2013

I opted to leave my pears whole for presentation's sake and adding only a marginal amount of orange liqueur. I replaced the rest of liqueur with lemon juice upon serving. This is very sweet, (so be warned.) The lemon juice helped cut the sweetness. Was tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Seeker

Cooking Level: Expert

Reviewed: Apr. 8, 2012

Excellent and easy to prepare. I prefer to peel Bosc pears, and I frequently substitute Triple Sec for Cointreau. Top with a dollop of whipped cream or whipped topping and it's a super dessert for guest dinners. A drop of red food coloring added to the syrup (after removing the pears) adds color contrast, but is not necessary. My wife suggests a few drops of chocolate liquor mixed in with the orange liquor while cooking!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

morble

Cooking Level: Expert

Reviewed: Sep. 28, 2011

I followed this recipe exactly as written. My husband and I enjoyed it very much but we both thought it was much too sweet. I might have allowed it to reduce too much, because even after an hour the "syrup" seemed too watery, so I allowed it to continue simmering for about another half hour. Even so, next time I make this recipe I will reduce the amount of sugar to 1/4 cup or maybe even less. Also, I did sprinkle some cinnamon on one of the pears and thought the flavor was nice, but it overpowered the orange from the Cointreau too much for my taste. I also think fresh whipped cream would go great with this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SMC

Reviewed: Dec. 6, 2009

I don't like pears and was looking for a recipe to use up some we had on hand. Both my husband and I liked this recipe. I substituted 1/4 cup orange juice and 1/2 tablespoon brown sugar for the Cointreau, and it turned out very good.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Shelley B.

Reviewed: Nov. 11, 2009

I pretty much followed this recipe to the T and it turned our great! Wonderful smell wafting through the house. I quartered my pears as I think it is easier to core them that way. I did add a cinnamon stick at the very beginning and I thought it added nicely. I would suppose one could add a few whole cloves for a different flavor too. Would be great served over vanilla ice cream! Definitely a recipe to keep!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CAYLARN

Cooking Level: Intermediate

Home Town: Mendon, Michigan, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Jul. 23, 2009

This is an excellent recipe. Everyone in my family loved it. I made a blamange to go with it .

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dinoji

Reviewed: Dec. 20, 2008

It was so good I'm making it again in the morning (dicing the pears over waffles) Amazing. We had to sub with orange juice. Sprinkle with cinnamon...it's all that's missing!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Jeff

Cooking Level: Beginning

Home Town: Fullerton, California, USA

Living In: Astoria, Oregon, USA

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!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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.

Was this review helpful? [ YES ]
6 users found this review helpful