4 Bosc pears, medium size
Juice of one lemon
1 tablespoon sugar mixed with ¼ teaspoon cinnamon
2 tablespoon water (or 2 tablespoon pear brandy or 2 tablespoon Muscat Beaumes de Venise)
Yield: 4 Servings
Peel, quarter and thinly slice each pear, one at a time, placing the slices at the bottom of a six-inch pan. After each pear is laid, sprinkle lemon juice and sugar/cinnamon mixture. When you reach the fourth pear, add the water and then end with the remaining lemon juice and sugar/cinnamon mixture. Cook over medium heat till boiling point then cover and continue over low flame until pears are tender but not soft. Serve lukewarm (although I often make this dessert when we are alone and reserve the other two servings, which two days later I remove from the refrigerator while I make dinner and serve at room temperature with mascarpone cheese).