Ingredients:

  • 1/4 cup pure maple syrup
  • 2 cups filtered water
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1 strip fresh orange zest
  • 4 medium Bosc or Anjou pears (approx. 2 lbs)

Instructions:

  1. Peel the pears carefully, leaving the stems intact. Use a melon baller to remove the core from the bottom of the pear without piercing through the top, and slice a tiny sliver off the bottom of each pear so they can stand upright.
  2. Combine the filtered water, maple syrup, cinnamon, vanilla, salt, and orange zest in a saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the syrup is fully integrated.
  3. Carefully lower the pears into the simmering liquid. Cover the pot with a lid, reduce heat to low, and simmer for 20–25 minutes. Wait until a knife slides into the thickest part of the fruit easily.
  4. Remove the pears with a slotted spoon and set them aside on a plate.
  5. Increase the heat to medium high and boil the remaining liquid for 5–8 minutes. Do this until the liquid transforms into a glossy, syrupy glaze that coats the back of a spoon.