Poached Pears

Ingredients

• 10 firm Bosc pears
• 1 (750-milliliter) bottle cream sherry
• 1/2 cup honey
• 1 cinnamon stick
• Garnish: 6-inch cinnamon sticks

Preparation

1. Peel pears, leaving stems intact. Cut a thin slice from bottom of each pear, allowing pears to stand.
2. Combine sherry, honey, and cinnamon stick in a large Dutch oven. Add pears and water to cover. Bring to a simmer over medium heat. Simmer 45 to 50 minutes, or until pears are tender. Remove pears from Dutch oven with a slotted spoon. Chill.
3. Bring sherry mixture to a boil, and boil until mixture is reduced to 1 cup (about 20 minutes). Chill. Serve sauce with pears. Garnish each serving with a cinnamon stick.