Yield: Makes 6 poached pears
In a medium-small pot, combine wet ingredients with sugar and spices.
Bring to simmer, whisking until the sugar dissolves.
Poach the pears for 15 minutes, until they are soft, stirring and turning them every so often.
Remove the pears from the liquid and set aside.
Let the liquid reduce for another 20-30 minutes, forming a nice syrup.
Serve room temperature, with whipped cream or ice cream. Drizzle the syrup over last.
Slice the pears in half, scoop out the core, and slice away the calyx at the bottom for an easier dining experience.
One full pear is a more elegant presentation.
Transfer the liquid to a sauté pan to speed up the reduction process. Keep a plate in the freezer before making the syrup. You can take it out to test the consistency of your syrup. It will be extra runny when soft. You'll want this a little thinner than honey.