At the weekend, I managed to snag a bag of overripe pears from a local greengrocer. I grabbed them thinking I would figure out what to do with them all later, having a vague idea of doing some kind of pear cake. Well, the pear cake only needed a few pears, so I stewed the rest for a breakfast treat.
To stew your pears, core them and wash them well. You can peel them, if you want, but I’m lazy and leave the peels on. Slice them in quarters and drop them in a saucepan. Put enough water into the saucepan to cover the bottom well enough to prevent burning, and dump in a few tablespoons of sugar. The amount of sugar you use will depend on how sweet your pears are. As a general rule, I eyeball it and add in about a tablespoon per pear. If you have a vanilla pod, drop that in too, or just slug in some vanilla extract. Simmer gently on low heat until the pears are soft and the water has turned syrupy, about fifteen minutes. You may want to add a bit more water, depending again on how juicy your pears are.
Serve warm or cold, with yogurt, cake, or just on its own.