Vermont State Police Pears

• 6 pears
• 1 lemon
• maple syrup
• 8 fluid ounces white grape juice

1. Choose a casserole or baking dish with just enough room to lay the pears head to tail in a single layer.
2. Peel the pears thinly, leaving the stalks on, and then immediately roll each one in a saucer containing the juice of the lemon.
3. Put the pears into the dish.
4. Spoon on a scant 4 tablespoons of maple syrup and add any lemon juice remaining in the saucer.
5. Bring the grape juice to simmering point and pour it over the pears.
6. Cover the dish and bake at 350F until the fruit is beautifully tender.
7. How long this will take varies enormously- 1 hour is enough for semi-ripe dessert pears; 3 hours or more may be needed for pears that are so hard that they seem to be carved from wood.
8. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking.
9. When the pears are ready, transfer them to a serving dish, standing them upright.
10. Boil the cooking liquid until it turns syrupy and is reduced by about half.
11. Stir in an extra tablespoon or two of maple if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet; the appeal of the dish lies in its fruitiness.
12. Spoon the syrupy glaze over the pears.
13. Serve warm or cold.

lemon, maple syrup, white grape juice

Taken from www.food.com/recipe/vermont-state-police-pears-35300 (may not work)