Brandy-glazed pears

Time 1 hour
Yields Serves 2 to 4
Brandy-glazed pears
(Kirk McKoy / Los Angeles Times )

Peel and core the pears, leaving the stems intact. Place the pears in a saucepan large enough to fit them, and add the brandy, sugar, water and spices. Bring the liquid to a gentle simmer, carefully stirring until the sugar is dissolved. Reduce the heat so the liquid gently bubbles and poach the pears until they are easily pierced with a knife. Remove from heat and carefully remove the pears using a slotted spoon.


Strain the liquid, discarding the spices. Gently simmer until the liquid is reduced to a syrup (you should have about 1 cup). Pour the warm syrup over the pears before serving.

Serve the pears with ice cream or softly-whipped cream, or as a topping for crepes, waffles or pancakes.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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