Cooked pears with cinnamon

Time 45 minutes
Yields Serves 4
Cooked pears with cinnamon
(Los Angeles Times)

Peel, quarter, core and thinly slice each pear lengthwise, one at a time, placing the slices at the bottom of a 6-inch saucepan. After the slices of each pear are layered, sprinkle some lemon juice and sugar-cinnamon mixture over the slices. When you reach the fourth pear, add the water, brandy or wine and then end with the remaining lemon juice and sugar-cinnamon mixture.


Bring to a boil over medium heat, about 4 minutes. Cover and continue to cook over low heat until the pears are tender but not soft, about 20 to 25 minutes. Serve the pears lukewarm.

From “French Women Don’t Get Fat” by Mireille Guiliano.

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