Lingonberry-Poached Pears

1. 1

   Peel the pears and halve them lengthwise, leaving the stems intact. Remove the cores. Set aside.

2. 2

   Place lingonberry preserves, water, and cinnamon stick in a saucepan large enough to hold the pears snuggly in a single layer and bring to a boil, stirring occasionally. Lower the heat and add the pears, adjusting heat as necessary to keep the liquid just barely at a gentle simmer. Cook until the pears are tender when pricked in an inconspicuous point but still hold their shape, about 20 minutes. Remove the pears and set aside. Bring the liquid back to a boil and continue to cook until it thickens to a syrup, about 15 minutes. Refrigerate the the pears and syrup until completely chilled. (At this point you can even leave them overnight.)

3. 3

   To serve, place each pear in a dish and spoon a little of the syrup over and around it. If you wish, you can pour a little vanilla cream sauce into the hollow of each pear, but the dessert is equally good without it.

No additional tips available.