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 Read More