Here is a goal: How to turn pear slurry into a sauce?

Which way makes more sense to accomplish this goal?

Pick from: --Mix the slurry with some cognac or vermouth in a saucepan and let it simmer, continue to reduce until a thick sauce forms. --Mix the slurry with some cognac or vermouth in a saucepan and let it boil, continue to reduce until the sauce completely disappears.
Mix the slurry with some cognac or vermouth in a saucepan and let it simmer, continue to reduce until a thick sauce forms