6 toffee pears

  • 400 g (500 ml) sugar
  • 250 ml water
  • 6 Beurre Bosc pears
Put sugar and water in a pot. Stir while heating. See to it that the sugar has melted before the syrup reaches boiling point.Cook for about 10 minutes to the hard-ball stage (when a little bit of syrup forms a firm little ball when you drop it into ice water.) You need to work carefully when the pears are dipped into the syrup, it is incredibly hot. Hold on to the stalks. Put pears on a baking tray lined with greased baking paper.