Ingredients
- 1/2 cup (125 mL) granulated sugar
- 3 sprigs rosemary, about 3-inches (8-cm) each
- 3 wide strips lemon peel
- 1 tbsp (15 mL) lemon juice
- 1/2 vanilla bean
- 2 whole ripe but firm pears
- Crème Fraîche or whipped cream (optional) (recipe follows)
Preparation
Step 1
1. Fill a medium saucepan with 1½ cups (375 mL) water. Add sugar, rosemary sprigs, lemon peel and juice. Slice vanilla bean lengthwise and scrape seeds into saucepan along with bean. Bring to the boil, stirring occasionally, until sugar dissolves.
2. Meanwhile, peel pears, leaving them whole and stem intact. Using a melon baller or small spoon, from base of pear, scoop out core. Place pears in saucepan. Bring mixture back to a boil, then reduce heat and simmer, turning pears occasionally, until fork-tender, 8 to 10 minutes. Remove from saucepan using a slotted spoon.
3. Boil syrup uncovered until reduced and thickened (it will thicken more upon cooling), 7 to 9 minutes. Cool. If it's not thick enough, boil about 1 more minute. Place each pear on a plate. Drizzle with a spoonful or so of syrup. Sweeten crème fraîche or whipped cream with syrup to taste. Place a dollop beside pear.
Serves 2
Crème Fraîche
¼ cup (50 mL) buttermilk
2 cups (500 mL) whipping cream
1. Whisk together buttermilk and whipping cream in a glass measuring cup. Cover with plastic wrap and let sit on counter for 24 to 48 hours or until thickened. Refrigerate. The mixture keeps for 2 weeks.