Butterscotch Cinnamon Poached Pears

Instructions

• In a large saucepan, heat the water, Nature’s Charm butterscotch sauce, and brown sugar until warm and the sugar is dissolved.
• Next, add the vanilla and cinnamon sticks. If using vanilla bean, split the pod lengthwise and scrape out the insides to add to the liquid, along with the pieces of the pod itself (for extra flavour).
• While the liquid heats up, peel the pears and cut the bottoms off. You can keep the pears whole, or halve or quarter to cook more quickly.
• Slide the pears into the liquid and cover with a round piece of parchment paper, cut to fit the pot, and with a small venting hole cut into the center of the paper. (This helps keep the pears submerged and cooking evenly in the liquid.)
• Simmer the pears on medium-low heat at a slowly rolling boil for 30-40 minutes.
• Gently turn and push the pears under the liquid every few minutes throughout the cooking process. Whole pears will take the longest time to poach, while halves, quarters, or small pears won’t need as long to cook.
• Once the pear flesh starts to look translucent and the fruits are cooked through (you can test this by piercing with a knife; when the pear is poached the knife will slide right through), remove the pears from the liquid with a slotted spoon
• Leave to cool while cooking down the sauce.
• Increase the heat to medium and let the poaching liquid cook for 13-17 minutes, until it has reduced by about half and becomes a syrup. You can leave the syrup quite thin, or cook it longer until thickened to your liking.
• Serve the pears drizzled with butterscotch cinnamon syrup and a dollop of vegan vanilla ice cream, Nature’s Charm coconut custard, or yogurt (optional).