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Think ice cream topping! Think accompaniment to roast turkey! Or serve on top of that challah kugel you’re planning. You’ll want to use a firm pear when preparing this compote – anything that will keep its shape when cooked.
8 ripe Bartlett pears, peeled, halved and cored
1/4 cup sugar
2 teaspoons Gefen Vanilla Sugar
Place pears in six-quart pot and add water to barely cover.
Add sugar and cook over low heat for 20–30 minutes.
Cool thoroughly before removing from pot.
Photography and Styling: Tamara Friedman
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