I had some pears to use up before they became too ripe. When I looked for recipes to use them there were many recipes that looked good but looked like more work than I wanted to do at the time. I found 3 different recipes for baked pears and tried this one. I am so glad I did as it is excellent.
I had some leftovers from the cooked pears so refrigerated them. Just as good warmed up as the first time. Now the stores have such nice ones I will certainly make it again. The recipe suggests Bartlett and Anjou pears I used Bartletts they hold their shape well and don’t fall into pieces.
Really fast to get together and served with ice cream is a great treat. This is a good recipe for one or two people because it is very easy to scale down. The recipe is from Martha Stewart and she rarely has a recipe that doesn’t work or uses ingredients that I don’t have or want to buy.
Caramelized Pears
3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored Peeled or not peeled (I peeled mine)
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving
Directions
In a large skillet, melt butter over medium-high. Add pears, cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Anjou and Bartlett are the best choices for this dish -- they're sweet and juicy and hold their shape when cooked.
I had some leftovers from the cooked pears so refrigerated them. Just as good warmed up as the first time. Now the stores have such nice ones I will certainly make it again. The recipe suggests Bartlett and Anjou pears I used Bartletts they hold their shape well and don’t fall into pieces.
Really fast to get together and served with ice cream is a great treat. This is a good recipe for one or two people because it is very easy to scale down. The recipe is from Martha Stewart and she rarely has a recipe that doesn’t work or uses ingredients that I don’t have or want to buy.
Caramelized Pears
3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored Peeled or not peeled (I peeled mine)
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving
Directions
In a large skillet, melt butter over medium-high. Add pears, cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Anjou and Bartlett are the best choices for this dish -- they're sweet and juicy and hold their shape when cooked.
I'm glad ya'll decided not to stay gone. I have some pears on the counter and am going to bake a couple for a treat. Thanks for the idea.
ReplyDeleteI am sure you will like them. They are so simple to make and taste great. I think they are good just eaten warm without the ice cream but the ice cream puts them over the top. Would be good in a bowl with some half and half cream also.
ReplyDeleteOh. My. Goodness. This looks like the perfect dessert! I'm adding this to my "Try" file. Thank you!
ReplyDeleteI hop you do try them. So easy and so good.
DeleteWonder if with a few adjustments you could make these with home-canned pears? The thought of the combination of the pears and ice cream is delightful!
ReplyDeleteI, too, am so glad you decided not to stay gone!
I sure would give it a try. Just saute them and not cook them as long? I would let the butter melt and brown a little before I put the pears in the pan.
DeleteMaybe blot them a little dry so they brown and do not add liquid to the pan. They sure were good.