Warm Pear Compote - cooking recipe

Ingredients

4 large ripe pears, about 2 pounds (preferably Bosc pears or Anjou pears)
1/2 - 1 cup light brown sugar, firmly packed
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice
2 2 cups apple juice or 2 cups fruit nectar
2 tablespoons brandy or 2 tablespoons dark rum
4 tablespoons unsalted butter

Preparation

Peel and core the pears and cut into eighths; set aside.
In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.