Glazed Pears

I have watched television chefs make one version or another of glazed pears for years.  I don’t know why, but they’ve never really piqued my interest.  Last spring, though, I watched Jacques Pepin make some apricot-glazed pears, and they grabbed my attention.  (I don’t know.  Maybe it was his French accent?)

Anywho, I decided to make a simpler version, sans apricot preserves, and they were a huge hit for my hungry crew…and so simple to make!

This could certainly be prepared with fresh pears and a honey or maple syrup glaze, but I opted for a simpler route this time.

2 T. butter
1 (15-oz.) can pears in light syrup
1 cinnamon stick

Melt butter in saute pan.

Add pears and about 2/3 of the juice, along with cinnamon stick, to melted butter.

Drink remaining pear juice before the kids come in and start fighting over it.  (Learn from my mistakes, people.)

Bring mixture to a boil, then reduce heat and simmer, gently stirring and basting, until liquid is reduced to syrup consistency.

Eat these sweet gems plain, over ice cream, on pancakes and waffles or with a biscuit.  Delightful.

 

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