Ingredients:

  • 4 Bosc or Anjou pears (450g)
  • 1 tbsp lemon juice
  • 3 cups water
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 1 tsp ground cinnamon
  • 1 vanilla bean
  • 1 strip orange zest

Instructions:

  1. Peel the pears carefully using a vegetable peeler, leaving the stems intact. Slice a small sliver off the bottom of each pear so they can stand upright.
  2. Use a melon baller or small knife to core the center from the bottom up, removing about 70% of the seeds and core. Toss the pears in lemon juice to prevent browning.
  3. In a saucepan, combine the water, honey, cinnamon sticks, ground cinnamon, vanilla bean, and orange zest. Bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes.
  4. Carefully lower the pears into the simmering liquid. Cover the pot with a parchment paper lid (cartouche) to keep the pears submerged.
  5. Simmer gently for 20–25 minutes until a knife slides into the thickest part of the fruit with minimal resistance.