This classic French dessert is punched up with the essence of cinnamon. Ease of preparation and beautiful presentation make this dish a great selection for dinner parties.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 cinnamon sticks
- ¾ cup granulated sugar
- 2 ½ cups water, divided
- 4 firm Bosc pears, cut lengthwise with stem intact and cored
- 8 small scoops vanilla ice cream
- Chocolate sauce, for drizzling
In a medium saucepan, combine the cinnamon sticks, sugar, and ½ cup water. Bring the mixture to a boil, and then reduce the heat and simmer for 2-5 minutes, until it becomes thick like syrup and turns golden brown. Turn the heat to the lowest setting and gently whisk in the remaining 2 cups water, until the syrup is completely incorporated into the water.
Add the prepared pears to the syrup mixture and bring to a gentle simmer for 15 minutes. Test doneness with a knife prick in the thickest part of the fruit; the pears are poached when they are just cooked through, but not completely soft. Allow the pears to cool in the syrup until they are room temperature. Serve with 2 small scoops of ice cream and drizzle of chocolate sauce.
Makes 4 servings.