After making the baked pears, I still had a lot of pears left, so I decided to try a slightly more complicated pear dessert.  This recipe was also adapted from Bittman’s How to Cook Everything: Simple Recipes for Great Food (not to be confused with How to Cook Everything: The Basics that Ari is using this summer).  This recipe works best with Bosc pears, and it’s better to err on the side of unripe rather than overripe.  The end result is sweet and a little bit tart.  Also, be sure to plan ahead with this recipe, as these pears need to chill overnight.



  1. 4 pears
  2. 1 ½ cups water
  3. 1 ½ cups red wine
  4. ¾ cups sugar
  5. 3 Tablespoons lemon juice or 1 lemon, sliced
  6. 1 cinnamon stick



  1. Peel the pears.
  2. Use a melon baller to remove the core from the blossom end, but leave the stem on.
  3. In a medium saucepan, bring the water, wine, a
    nd sugar to a boil.
  4. Turn the heat to medium low and add the lemon juice or lemon, cinnamon stick, and pears.
  5. Cover the pan and simmer until the pears are very tender, at least 30 minutes.
  6. Remove the pears to a bowl and continue to cook the sauce over medium or medium-high heat, until it reduces by about half and becomes syrupy.
  7. Strain the syrup over the pears and refrigerate overnight.
  8. Serve the chilled pears whole, with some of the syrup poured over them.


Hope you enjoy, and if any of you try both of these recipes, let me know which one you liked best!


- Laura ‘16