We followed this recipe but used two pears as well as peaches and cherries: http://cookieandkate.com/2013/balsamic-stone-fruit-sundae/. We modified by increasing balsamic vinegar to 4 Tbsp (¼ cup). (May 2015)
Note: We like the following ratio of sugar to vinegar: 3 Tbsp vanilla-infused sugar and ¼ cup balsamic vinegar (3 Tbsp regular balsamic and 1 Tbsp fruit-infused white balsamic). (July 2017)
Cooking Adventures 