I thought of making oven-baked pears but didn't bother. This kettle-cooked version turned up to be delicious.
Time: 20-30 min
Serves four
Ingredients
8 small slightly raw pears
1 l water
1-2 dl brown sugar (Indian sugar)
0,5 tbsp ground cinnamon
1 teaspoon vanilla sugar/vanilla extract
2-3 tbsp butter/vegetable margarine
1 tbsp cognac
Work steps
Use a large steel saucepan or a high-edged teflon pan. Remove the pear pods and cut the flesh into large chunks.
Boil the water (maximum heat), add the pear bites, sugar, cinnamon and vanilla flavoring and reduce the liquid until thick. Beware not to bubble the mixture over. Turn on low heat. Add the butter/margarine and let the mixture simmer until it looks brown and caramelized. Add the cognac and serve with whipped cream and sour cream (curd) mixture or vanilla ice cream.
^ Pears simmering. The foam on the edges shows the height of the bubbling.
When ready, I served this super sweet treat in wine glasses.
Time: 20-30 min
Serves four
Ingredients
8 small slightly raw pears
1 l water
1-2 dl brown sugar (Indian sugar)
0,5 tbsp ground cinnamon
1 teaspoon vanilla sugar/vanilla extract
2-3 tbsp butter/vegetable margarine
1 tbsp cognac
Work steps
Use a large steel saucepan or a high-edged teflon pan. Remove the pear pods and cut the flesh into large chunks.
Boil the water (maximum heat), add the pear bites, sugar, cinnamon and vanilla flavoring and reduce the liquid until thick. Beware not to bubble the mixture over. Turn on low heat. Add the butter/margarine and let the mixture simmer until it looks brown and caramelized. Add the cognac and serve with whipped cream and sour cream (curd) mixture or vanilla ice cream.
^ Pears simmering. The foam on the edges shows the height of the bubbling.
When ready, I served this super sweet treat in wine glasses.