4 Bosc Pears, peeled, cut in 1/2 and seeds removed
2 C Balsamic Vinegar
2 C Agave Syrup
1 Stick Cinnamonhttp://chefenfuego.com/wp-admin/post.php?post=410&action=edit#edit_timestamp
Pinch of Kosher salt
In a deep sided pot large enough pears. Pour in vinegar and reduce by 1/3. Add syrup, cinnamon stick and pears. Poach over low heat for 20 minutes.
Allow to cool slightly. Serve over ice cream.