To order simply call
MAPLE SPICED PEARS
6 Ripe pears, peeled with stalks in place
Preheat oven to 200C, gas mark 6. Stick a clove in each pear and lay on their sides with cinnamon sticks in an oven proof dish. Scatter cardamon seeds on top of pears. Gently heat white wine, Pure Maple Syrup and sugar until dissolved and pour over pears, ensuring they are half covered. Cover pears with foil and poach for approximately one hour or until tender, basting occasionally. Remove cloves, cardamon seeds and cinnamon before serving.
Need more recipes than we have here on site? Order The Official Vermont Maple Cookbook, published by the Vermont Maple Foundation.
This convenient, 64-page book holds over 70 recipes, from classic Vermont Baked Beans to a fabulous Pork Loin with Maple/Cider Sauce, to a Maple Crème Brulée (a favorite of the website updater)
Book alone: $7
We recommend at least a pint, in order to have enough for several recipes.