Pere cotte al limone con cannella e mandorle

Peel pears, set aside and cover to prevent browning while syrup is cooking.

In medium-sized sauce pot, add water and sugar.  Bring to boil, and add cinnamon stick and freshly grated lemon zest. 

When the sugar has dissolved in cinnamon poaching syrup, remove wrapping from peeled pears.

Reduce the heat to low, and gently lower the peeled pears into the syrup using slotted spoon. 

Simmer gently until pears are tender to touch with fork.  Remove the pears and let them cool on a plate.

Add reserved lemon juice to the poaching syrup.  Simmer gently over low heat until syrup is reduced to half or less of original amount.  When slightly cooled, use medium-sized sieve to filter out spices and other solids from your poaching syrup.

Place poached pears onto individual serving dishes.  Drizzle with filtered poaching liquid and garnish with almond flakes to your liking.  Serve at room temperature.