Poached Pears In Goat’S Milk Caramel

1. 1

   In a large pot add the rum, orange juice and one cinnamon stick. Bring to a boil over medium heat and add the pears. Reduce your heat to low and cover, cooking for at least 1 hour, turning the fruit around in the pot regularly.

2. 2

   For the cajeta, begin by stirring together the milk, sugar, remaining cinnamon stick and vanilla extract. Bring to a boil over medium heat constantly stirring. When the milk boils remove from the heat and add the baking soda, which will immediately create a frothy boil. Keep stirring and return to the stove. Stir and stir until the color of the mixture begins to turn into a golden brown. After about 1 hour, remove the cinnamon stick and stir for about 15 more minutes. The sauce should thicken up quickly and once it's sticking to your spoon, it's time to serve.

3. 3

   Place the pears upright on a plate and drizzle the cajeta all over the fruit. Sprinkle a bit of the orange zest over the fruit and you're ready to eat. There will definitely be excess sauce, which can be stored in a Mason jar and kept for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.