George Brown culinary student shares her recipe for preserved pears in syrup
2 1/2 cups water
1/4 cup brown sugar
1/2 cup lemon juice
2 teaspoons vanilla paste
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
Peel off the skin of the pears, and cut them in half lengthwise. Using a melon baller or teaspoon-sized measuring spoon, remove their cores and stems.
In a large, shallow, non-stick pan, add the pears with the flat surfaces face down. Add water, brown sugar, vanilla paste, spices, and lemon juice.
Bring it to a boil over high heat.
Reduce the heat to simmer, letting it cook until the liquid reduces by half.
Gently turn over each pear with a spatula, and let them cook until the liquid reduces by half again.
Turn off the heat and transfer the pears and the syrup into a bowl. Allow the pears and syrup to cool completely.
To store, you can place the pears with the syrup in a mason jar or any clean glass container. The pears can be kept for up to six months in the fridge.
This recipe was provided by Wai Mei Wong a student in the culinary skills chef training program.