Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
2 tbsp dried jasmine flowers
3-6 pears, ripe but not too soft
vanilla ice cream
1. In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and 1 cup water.
2. Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
3. Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright).
4. To serve, pour some syrup over the pars, add a scoop of ice cream and drizzle with some caramel sauce.
desserts February 15, 2016 19:03
Author addapted from marthastewart.com/341355/p...
No one has liked this recipe.