It’s gorgeous, its sexy and shockingly delicious thanks to the aged balsamic vinegar that adds a unique zap to this dish.
Deep in color and transparency the glaze is gently poured over the pears drips from top to bottom, creating this perfect little puddle on the plate – a perfect warm blanket for a scoop of vanilla ice cream – it will awaken all your senses!
It’s a favorite in my family and among friends and one of the easiest to make. The idea is to use an aged balsamic vinegar – the best you can efford.
shall we:
Ingredients:
4 firm pears, peeled and left whole (Bosc work well)
2 cups of water
½ cup of a good quality aged balsamic vinegar – the best you can efford.
3 tbsp dark brown sugar
3 tbsp honey
5 cloves
1 tsp cardamon seeds, crashed
vanilla ice cream (optional)
Preparation:
From the bottom of the pears cut a small slice so pears can stand upright.
In a medium heavy sauce pan combine water, balsamic vinegar, sugar and spices. Lay the pears in liquid and bring to a gentle boil on a medium/high heat. Cover the pot half way with a lid (so not to cause an over-spill), reduce to simmer. Cook pears for about 30 min or until tender, making sure you turn pears at least once.
Remove pears from the pot and set a side to cool. Continue to cook the balsamic glaze on a medium/high heat until thickens and sauce reduced to about half a cup. At this time the sauce turns into a beautiful transparent dark glaze. Remove from heat and let cool. The sauce thickens a little bit more while cooling. Remove bits of spices if you want. I usually leave it.
On a beautiful dessert dish place pears, or a single pear, upright. Gently spoon the warm balsamic glaze over the pear. Add a scoop of vanilla ice cream if desired and garnish with fresh mint leaves.
Serve it to yourself of course, and guests – you don’t have to say a word. They will.
Eat. Bon apptite
sense of hummus 
I’m making this right now, and it already looks amazing! This last month has had me experimenting frequently with balsamic, and your sumptuous pear pictures sealed the deal for me. Thank you for posting!
LikeLike
wow thank you so much for your kind comment! i love when people actually try out my recipes. Please would love to know how it came out 🙂
LikeLike
Here is another respond from Angel the same day:
“Hi Sigal,
The pears were divine! My husband and I each had one with sauce and no other accompaniment for an afternoon treat. I especially enjoyed the cardamom accent in the flavors. Since I was short on pears, I poached them alongside two Fuji apples, leaving the latter in until they were also tender. They presented in a less visually appealing manner, but the end result was quite similar. For dinner, I added 2 T of the surplus reduction to 1 T of olive oil and tossed with salad greens and avocado. Absolutely amazing: light, a hint of pear, spiced nicely. Freshly ground pepper would have perfected it if I’d thought of it before-hand.
Thank you for a wonderful recipe, and please feel free to add any of the above commentary to your feed if you desire!
Sincerely,
Angel”
LikeLike
Pingback: Perfect pears baked with rosemary sprig in white balsamic reduction | Sense of hummus