2 cups Balsamic Vinegar
1 teaspoon fresh rosemary finely chopped
1 cup water
1/2 cups sugar
2 whole pears, endspara_mInlinetrimmed, peeled and cut in half
In a medium size saucepan, bring all ingredients (except pears) to a boil over medium – high heat. Reduce heat to medium, add pears and add enough water just to cover. Simmer for 20 to 30 minutes or until pears are tender, turning every few minutes.
Remove from stove and allow pears to cool in poaching liquid.
When cool, core and slice.
Serve with a little of the poaching liquid drizzled over the sliced pears arranged on a plate with a rosemary sprig.
The poaching liquid can be kept refrigerated and used again.