Tiny Seckel pears are lovely in this sauce, but any firm, ripe pear will do – another type of pear may need more sugar. Serve warm, as dessert with cake and ice cream, or cold, as breakfast with yogurt and granola. – Rachel P.
2 pounds pears (about 20 small or 6 large), peeled
1/4 cup sugar
1 tbsp. Cinnamon Pearbalsamic vinegar
½ tsp. salt
1. Remove the core and seeds from the pears and chop them coarsely.
2. In a medium saucepan over medium-low heat, combine the pears with the sugar, balsamic and salt. Let cook for 15 minutes undisturbed while the pears break down.
3. Give the pears a big stir and continue to cook, stirring occasionally, for about 3 hours. The sauce will reduce significantly; when ready, it will be thick, with the colour and taste of dark caramel.
Makes about 1 cup.