Ingredients with Measurements:
- 4 ripe pears, peeled and cored
- 1 cup granulated sugar
- 1 cup water
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Special equipment needed:
- Candy thermometer
- Parchment paper
Step-by-step instructions:
1. In a medium-sized saucepan, combine the sugar, water, cinnamon stick, vanilla extract, and lemon juice. Stir until the sugar has dissolved.
2. Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 5 minutes.
3. Add the peeled and cored pears to the saucepan and let them cook for 15-20 minutes, or until they are tender.
4. Using a slotted spoon, remove the pears from the saucepan and place them on a parchment-lined baking sheet.
5. Increase the heat to medium-high and let the syrup boil until it reaches 240°F on a candy thermometer.
6. Once the syrup has reached the desired temperature, remove it from the heat and let it cool for 5 minutes.
7. Using a spoon, drizzle the syrup over the pears until they are completely coated.
8. Let the pears cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat, medium-low heat, and 240°F on a candy thermometer.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 0g
Carbohydrates: 64g
Protein: 0g
Sodium: 0mg
Fiber: 4g
Sugar: 58g
Substitutions for ingredients:
- Brown sugar can be used instead of granulated sugar.
- Orange juice can be used instead of lemon juice.
Variations:
- Add a pinch of nutmeg or ginger to the syrup for added flavor.
- Serve the pears with whipped cream or vanilla ice cream.
- Use different types of pears, such as Bosc or Anjou.
Tips and tricks:
- Make sure to use ripe pears for the best flavor.
- If the syrup is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- Store any leftover syrup in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the candied pears in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the candied pears, place them in a microwave-safe dish and microwave them for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Arrange the candied pears on a platter and sprinkle them with powdered sugar. Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
Sprinkle the candied pears with chopped nuts, such as almonds or pecans.
Pairings:
Serve the candied pears with a glass of white wine, such as Riesling or Pinot Grigio.
Suggested side dishes:
Serve the candied pears with a side of roasted vegetables, such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the syrup is too thin, let it boil for a few more minutes until it thickens.
- If the pears are not tender after 15-20 minutes, let them cook for a few more minutes until they are soft.
Food safety advice:
Make sure to wash the pears thoroughly before peeling and coring them.
Food history:
Candied fruit has been around since ancient times and was often used as a way to preserve fruit for the winter months.
Flavor profiles:
The candied pears are sweet and slightly spicy, with a hint of cinnamon and vanilla.
Serving suggestions:
Serve the candied pears as a dessert or as a sweet snack.
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