(Adapted from stonewall kitchen)
6 large Bosc Pears
3 c white wine or champagne
1 c water
1 c sugar
1 cinnamon stick
1 jar of cajeta
1. In a large pot mix the wine, water, sugar and cinnamon stick. Bring to a boil over high heat, reduce and simmer for 10 minutes, stirring occasionally.
2. Cut the bottom of each pear slightly, so the will stand up straight. Core pears be working a small knife up into the fruit from the bottom.
3. Place the pears in the simmering sugar syrup on their sides and cook approximately 30-45 minutes. Turn the pears every 10 minutes until the pears are tender. Remove pears with a slotted spoon. Refrigerate until ready to serve.
4. Just before serving, warm cajeta on stove top or in microwave. Spoon several tablespoons of sauce over each pear and serve.
