Pears in rum

Wash the pears, peel and stone. Put aside in a water filled bowl.

Mix sugar and water in a medium pan with thick bottom.

Stir over low heat without cooking till the sugar is dissolved. Bring the mixture to a boil, lower the heat and let the syrup cook 10 minutes without stirring.

Drain the pears and add, with the cinnamon sticks, to the syrup. Let the mixture boil another 5-6 minutes till the pears are soft. Turn the fruit during cooking several times to divide the syrup. Skim the pears and place in a sterilised jar.

Add the rum to the syrup. Bring to a boil and cook for 2-3 minutes. Pour the hot syrup carefull over the pears and close the jar.

Put aside for 2-3 days before serving, eat immediately.