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.
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.
Caramelized pears are really simple, elegant, and very delicious.
“Impressive”? It looks downright pornographic! Very tempting dessert, thanks!
Ooh! I’m so excited to see pears coming into season again.m This is one of my favourite desserts… yum!
Thats a sexy pear! Sometimes, the most unadulterated things are the most pleasurable.