Originally uploaded by lools.
August through October is the height of the pear season though you can pretty much find them all year round in Manhattan. At the peak of summer, I love biting into succulent Anjou pears that are bursting with tangy flavours. As it gets colder, I turn to fully ripe Bartletts which work really well in desserts.
I recently came across a recipe for caramelized pears in Everyday Food magazine that is extremely simple and produces amazing results every time. Follow instructions and once the pears are cooked and the sauce is of your desired consistency, heap on a generous dollop of vanilla icecream and enjoy!
Halve 4 red Bartlett pears lengthwise; remove cores. Place 1/3 cup granulated sugar on a plate. Heat a large skillet over medium heat. Press cute side of each halved pear in sugar; place cut side down in skillet (fit will be smug). Cook until beginning to brown. 7 to 8 minutes. Add 1/2 cup water. Cover; simmer until pears are tender, 5 to 10 minutes (depending on ripeness), adding more water if sugar begins to burn. Remove pears from skillet. If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.
Prep time: 20 minutes
Total time: 20 minutes