Pears in Syrup and Mint

• 1/2 cup corn syrup
• 1/4 cup lemon juice
• 13 cup shredded mint
• 3 ripe pears (1 1/2 pounds), Bartlett, Comice or Bosc, whichever is least expensive

1. Mix the corn syrup, lemon juice, and mint together in a bowl.
2. Peel the pears and cut the flesh into 1-inch pieces.
3. Add to the mixture, and refrigerate until cold.
4. Serve the pears in wine glasses with some of the syrup and mint.

corn syrup, lemon juice, mint, bartlett

Taken from cooking.nytimes.com/recipes/4790 (may not work)