Ellen L. Madison (Woody Hill Bed & Breakfast, Westerly, Rhode Island)
Yields 1¼ cups
Bosc pears are indigenous to the Northwest Coasts of California, Washington, and Oregon.
½ stick (¼ cup) unsalted butter
3 tablespoons brown sugar
2 Bosc pears, peeled, cored, and chopped
½ cup sugar
½ teaspoon cinnamon
¾ cup water, divided
1 teaspoon cornstarch
Melt butter in a small saucepan. Add brown sugar, and stir until the brown sugar dissolves. Stir in the pears, sugar, and cinnamon, and cook over a low heat until the pears are softened. Add ½ cup of water, and bring to a boil.
In a separate bowl, mix the remaining ¼ cup of water with cornstarch, and mix well until combined. Whisk this mixture into the pears, and simmer until thick. Serve warm over waffles or ice cream.