Pears Panos

  • 4 Bosc pears
  • ½ cup white sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup Cointreau or other orange liqueur
  1. Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
  2. Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.
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