6 pears (any type works but the larger green ones are easier to peel)
4 cups apple cider
3/4 cup sugar
1 TBSP Spice by Rachel Sweet CHAI SPICES
Peel the pears. Keep the stems and slower ends on so that everything stays together nicely. You'll slice this part off when serving later. It's easier to do vertical strokes with the peeler rather than to go around the pear. Set the peeled pears aside.
In a medium pot, add the cider, sugar, and the tablespoon of CHAI SPICES. Stir everything well to combine and then heat on medium until the liquid starts to bubble. Add the pears. If you cannot get them all to be submerged then turn the exposed sides every few minutes. Let the pears poach for 15 minutes. The liquid should be lightly simmering. Adjust the heat if it is bubbling too fast or not enough.
After the pears have simmered for 15 minutes, use tongs to remove them from the liquid. Place them into a bowl and set aside. Continue to simmer the remaining liquid for 30 more minutes so that it is reduced and syrupy. Stir the liquid occasionally to prevent the bottom from burning.
Meanwhile, slice the finished pears in half and carefully remove the stem and core as well as the bottom calyx. To serve, place one half pear on a place and top with ice cream, if desired, and drizzle the syrup over the dish.