🧾 Ingredients

• 4 firm pears (e.g., Packham or Beurre Bosc)
• 750 ml water
• 1/2 cup brown sugar
• 2 Tbsp Moccona Classic Dark Roast
• 1 cinnamon stick
• 1 vanilla bean, split down the center
• 1 Tbsp rum or whisky (optional)
• To serve: Crumbled amaretti biscuits
• Cream, yoghurt, or ice cream (optional)

👩🍳 Instructions

1. Peel the pears, cut them in half, and scoop out the core carefully.
2. In a large saucepan, combine water and brown sugar. Bring to a boil, then reduce to low heat. Add Moccona Classic Dark Roast, cinnamon stick, vanilla bean, and rum (if using). Stir well.
3. Add pear halves to the saucepan, then cover them with a circle of baking paper. Simmer for 10–12 minutes until tender when pierced. Remove pears and place in a heat-proof bowl.
4. Increase heat to medium-high and simmer syrup for 10–15 minutes until reduced by half. Pour the syrup over the pears.
5. Serve with crumbled amaretti biscuits and a drizzle of coffee syrup. Optionally, top with cream, yoghurt, or ice cream.

💡 Tips

• You can substitute vanilla bean with 1 tsp vanilla paste or extract.
• Prepare the pears in advance and store them in the fridge. Reheat or bring to room temperature before serving.