This recipe is easy to adjust for servings. For each pear combine 1 cup water, 1 T dark brown sugar, and 1 T tawny port. For every 4 pears, use one entire cinnamon stick.
2 Bosc Pears, peeled and sliced
2 cups water
2 T dark brown sugar
2 T tawny port (omit entirely or omit and increase the sugar by 1 tablespoon per two pears)
1 cinnamon stick, broken in large chunks (discard small bits)
Parchment paper cut to the fit the opening of the pot
In a large pan, heat the water, brown sugar, port, and cinnamon stick pieces over medium low heat until the sugar dissolves.
Pare, cut in half, and core the pears. Slice each half into four sections.
Add pears and bring to a simmer. Press parchment paper onto the top of the pears. Cover the pot.
Simmer on low, approximately 20 minutes or until the pears feel tender when you insert the tip of a sharp knife.
Remove from the heat to cool naturally in the pot. Do not drain.
Remove the pears to a serving container. Use a slotted spoon to remove the cinnamon stick pieces.
Over a bowl, strain the syrup through a fine mesh wire strainer.
Return the flavored water to the pot and bring to a low boil over medium high heat for approximately 15-20 minutes, or until the liquid reduces by half.
Serve the warm reduction over the pears.
Both pears and the syrup can be prepared ahead of time. Warm the reduction before serving.
Poached Pears are delicious all by themselves covered in the syrup. Or you can serve them over ice cream or plain or vanilla Greek yogurt.