Ingredients List
- Zest of 1 orange, cut into thin strips
- 1 cinnamon stick, broken in half
- 1/4 teaspoon whole cloves
- 1/4 teaspoon ground pepper
- 1 cup Modelo Negra®
- 2 cups water
- 1 cup cajeta
- 8 Bosc pears (with stems), peeled and cored from bottom


RecipePreparation
- In a large saucepan, combine orange zest, cinnamon stick, allspice, ground pepper, beer, and water.
- Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
- Raise heat to high; add cajeta to poaching mixture, boil until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.
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Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
Drink Responsibly. Modelo Especial®, Modelo Negra™ & Modelo Especial® Chelada, Imported by Crown Imports, Chicago, IL.
Our Privacy Notice and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.
Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
Drink Responsibly. Modelo Especial®, Modelo Negra™ & Modelo Especial® Chelada, Imported by Crown Imports, Chicago, IL.
Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.