Recipe of the Week
Pears in Caramel Syrup
Courtesy of
Louise Boudreau


8 firm, unblemished, ripe Pears, preferably Anjou or Comice
3 cups Water
2 cups Sugar
1/3 cup Coffee Liqueur
juice of 1 Lemon
Whipped cream (optional)


Three-quarters fill a pot or bowl with water and add the lemon juice. Peel the pears, leaving the stems on. As each pear is peeled, drop it into the water to prevent discoloration.

In a saucepan large enough to hold the pears, combine the 3 cups of water and 1 cup of sugar. Bring to a boil and add the pears. Cook the pears in the liquid, turning them gently every few minutes until they are tender but firm. (About 20 minutes). When done, carefully remove the pears, saving the syrup. Arrange the pears on a serving dish.

Pour one cup of the saved syrup into a saucepan and add the other cup of sugar. Bring to a boil. Cook 5 to 10 minutes until the syrup starts to carmelize, gently shaking the saucepan in a circular motion. When the syrup is quite brown, but not burned, remove the saucepan from the heat and add the remaining syrup. Return pan to the heat and bring to a boil again for a minute or two. Remove from the heat, add the Coffee Liqueur, stir to mix well, then pour the sauce over the pears and chill.

Serve with whipped cream, if desired.

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