Caramelized Pearsby Dawn T in Rouxbe Recipes
Sweet and simple. Caramelized pears are a perfect way to use those not-so-ripe-yet pears.
- Serves: About 2 cups
- Active Time: 20 mins
- Total Time: 20 mins
- Comments: 2
- Views: 19214
- Success 100%
To prepare the pears, wash, core and peel. Cut each pear into 8 even-sized wedges. Set aside.
Heat a large, stainless-steel pan over high heat.
While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.
Once the pan is hot, place the pears, flat-side-down, into the pan. Let cook until the bottom begins to caramelize and brown. Swirl the pan a bit to slide the pears around. The juices from the pears will help prevent the sugar from overheating and burning.
Note: If you are using a gas stove, just make sure the flame isn't coming up the sides of the pan, or the sugar will have a tendency to burn and taste bitter.
Once the first side is golden and caramelized, gently turn each wedge over. Continue to cook until both sides are golden and caramelized.
Bartlett or Anjou pears are good for poaching due to their smooth flesh (some varieties can have a grainy texture). Pears are available year round; however, their peak season generally runs between August and December.
For this recipe, choose pears that are somewhat firm with no bruises and minimal marks. They should not be completely ripe or they'll be too soft once cooked. Choose pears that are still light-green and are just turning yellow. The fragrance of the pears will indicate how ripe they are; ripe pears will be yellow in color and give off a sweet aroma.