4 ripe firm pears,
4 oz. Sambuca liquor or any other anise flavored liquor,
2 Tbsp. honey,
2 Tbsp. sugar,
1 Tbsp. unsalted butter,
icing sugar for decoration, as needed.
Recipe: Peel the pears and remove the seeds with a sharp paring knife. In a frying pan melt the butter and add the sugar. When the sugar starts bubbling and becomes light brown add the honey and Sambuca liquor (Sambuca is a liquor similar to Pernod), and set the liquor aflame. Add the pears to the pan and turn them around to get coated with the sauce. Cook the sweet sauce until it is thick and the pears are shiny and semi-soft. Serve the poached pears in dessert plates and pour some of the poaching sauce over them. Shake some icing sugar over each poached pear for decoration and serve.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.