I cannot exactly recall from whom I obtained this wonderful Italian recipe but it is  one of the best desserts that I have in my food armory. It is really easy to execute requiring minimal effort for maximum results. As a result it has become one of my signature dishes impressing and wowing dinner guests over the years

So, when a week, or two ago, I saw juicy sweet soft yellow organic Bartlett Pears start appearing back on the shelves at my local Trader Joe’s, it was only a matter of time before I found the excuse to make this sweet treat.

Ingredients including 1/2 dozen beautiful Bartlett pears

This time, the beneficiaries of these vanilla, cinnamon and lemon poached pears was a friend (and her family) whom I last saw well over 30 years ago, when we were both at School overseas for 5 months

Ingredients

• 6 x firm pears (I used Bartlett as they are in season here in the US, but other types will work just as well)
• 14 oz / 400g of sugar
• Zest of 1 lemon – peeled
• 1 piece of whole cinnamon (2″ / 5 cm long)
• 1 Vanilla pod
• A bottle of dry Italian white wine such as Soave, Pinot Grigio or Orvietto Classico

Skin on and naked pear

Method

• Peel the pears preserving the stalks and place them in a deep pan
• Then add half (7 oz / 200g) of the sugar, all the wine, the lemon peel, the cinnamon and the vanilla pod. Placing the lid on the pan and bring to the boil
• Place the lid on pan and leave on a low light for around 30 minutes – the aroma whilst these cook is heavenly for a fan of vanilla and pears…..
• Check with a knife to see if soft
• Remove the pears from the pan
• Pour the remaining sugar into the syrup, bring to the boil and then simmer for another 20 minutes
• Chill the syrup and pears

Fire burn & cauldron bubble – divine aromas emerge, as the pears poach

Serve by pouring the syrup over the pears adding a large dollop of Vanilla Ice Cream (tip: also great if you serve with the syrup warm).

A divine dessert when entertaining one’s long lost friends, or family!