Maple Rosemary Pears

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Maple Rosemary Pears

 

3 medium-sized ripe pears

1 cup pure maple syrup

4 3 inch sprigs rosemary

1/4 cup whipping cream (we used vanilla soy milk)

 

Peel the pears, cut them in half, and remove their cores. Arrange them in a 12 "

skillet and pour the syrup over them. Tuck the rosemary sprigs in between. Cook

the pears uncovered at a gentle boil for about 5 minutes. Turn them over and

cook another 5 minutes or until you can insert a paring knife with no resistance

and the syrup is slightly thickened. Remove the rosemary sprigs. Pour in the

cream and swirl the pan to incorporate it. Serve over vanilla ice cream. serves

6.

 

 

Don't pick lemons.

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