August 29, 2007

Carmelized Pears

4 pears, cored* and halved lengthwise

Sprinkle about a 1/4- 1/3 cup of sugar on a plate. Heat a large skillet. Press cut side of each halved pear in sugar. Place each pear half on the skillet, sugar side down, cook until beginning to brown, 7 to 8 minutes over medium-low hear. Add 1/2 cup water. Cover and simmer until the pears are tender, 5 to 10 minutes. Add more water if the sugar begins to burn. Remove pears to a plate. Simmer the remaining liquid until thickened. Serve over pears.

* A little trick: use a round tablespoon sized measuring spoon to scoop out the core.

My thoughts:
I hesitated posting such a autumnal recipe, but with September quickly approaching, it didn't seem too out of season. I like this recipe because it is easy but looks impressive and is self saucing. You can even make the pears ahead of time-just pour the sauce in a separate jar and drizzle it on the cooked pears before serving-it tastes just as good at room temperature as hot.