Howdy, my little poney !
A few weeks ago, I published here this recipe of a pie garnished with pears poached in a pound a little bit of butter. After being poached, placed on the crust and the entire thing devoured, I ended up with a huge saucepan full of a really tasty poaching syrup. And after drinking half a gallon “just to make sure it tastes good” and getting a belly pain from literally eating half my weight in butter, I decided to boil down the rest to get a thick syrup.
I add the pears skin, and boiled it for 2.5 hours. When thick enough, I filtered it and poured it in nice small jars until cold. You can keep it in the fridge for weeks and dilute it with water to drink it, as we often do in Europe (but less in the US, apparently, since I always have trouble finding what we call “syrup” in my supermarket!) Cheers!