Bartlett Pears (4)
but leave the stems on. Coat them in juice from
and set them aside to delay the browning process.
Black Lager (1/2 cup)
Water (1 1/2 cups)
Vanilla Extract (1 tsp)
Granulated Sugar (3/4 cup)
Cinnamon Stick (1)
and simmer on low heat (approximately 5 minutes).
Cook pears in over low heat in sugar syrup, turning them often.
Remove pears with a slotted spoon when tender. You can use a knife or fork to check. Boil remaining syrup and reduce to half (about 1 cup).
Remove cinnamon stick and discard or keep as a garnish. Add
Frozen Raspberries (1 cup)
Unsweetened Cocoa Powder (1 tsp)
to syrup and stir in for 5 minutes.
Serve with the syrup drizzled over the pears and enjoy!