4 Large Anjou pears
¾ C sugar
¼ C ( ½ stick) unsalted butter
1 ½ C orange juice
2 tsp Vietnamese Cinnamon
1 tsp Ras el Hanout
Peel and core the pears, then trim the bottoms slightly so they sit flat. In a large, heavy saucepan over medium heat, stir the sugar with ¼ cup water until it dissolves. Raise the heat to high, and cook until the syrup comes to a boil and turns golden brown, about 5 minutes. Remove the pan from the heat, whisk in the butter and 2 TBSP of water. Slowly, whisk in orange juice to combine.
Add the pears to the sauce, position them well apart from each other. Sprinkle with cinnamon, and cook over low heat for 10 minutes, pushing the pears around occasionally with a spatula, so they won’t stick. Sprinkle ras el hanout over the pears and cook until softened, about 15 minutes longer. Serve with drizzled sauce.
This recipe was adapted from Chili Pepper Magazine, November, 2009 issue.