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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
Coarse-textured Mexican chocolate — moles, hot chocolate, conchas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
Coarse-textured Mexican chocolate — moles, hot chocolate, conchas
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In a large saucepan, combine lemon zest and juice, orange zest and juice, red wine, sugar, cinnamon sticks and 1 1/4 cups water. Heat gently, stirring, until sugar dissolves. Add pears and bring to a boil. Reduce heat and simmer for 40-50 mins, until pears are tender. Transfer pears to a serving dish. Bring syrup to a boil and cook for 5 mins, until reduced slightly. Pour over pears and let cool. Serve warm or cold.