Read my Holiday/Winter 2015 issue!
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Cut the pears in half and remove any pips. Bring the syrup to a boil in medium-sized pan. Reduce the heat to a simmer and add the pears and bay leaves. Cook for 6–8 minutes until the pears are tender. Using a slotted spoon, remove the pears and place them in a shallow bowl. Return the pan to the heat and boil the syrup over a medium to high heat until it has reduced by half. Pour the syrup over the pears and serve. Can be stored in an airtight container in the refrigerator for 1 week.