Instructions: In a large saucepan (wider is better than deeper), combine all the ingredients except the pears. Bring the syrup to a boil and set aside.

Meanwhile, peel and core the pears, leaving the stems attached. A small melon baller works very well for coring the pears from the wide end while leaving them whole. Store the peeled pears in acidulated (add lemon juice) water until ready for cooking. Put the pears in the syrup and simmer them for 20 to 30 minutes, or until they are soft enough to pierce easily with a knife. You want to feel no resistance. Remove the pears from the syrup and let them cool. Boil the syrup uncovered until it is quite thick, about 15 to 20 minutes.

Serve the pears drizzled with the cooled golden syrup. It will be fairly spicy. Serve with Sauternes.

The Poached Pear recipe could be extended to eight servings with the same amount of poaching liquid. Served with a very sweet Australian botrytus semillion sauternes.

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