Sweet and simple. Caramelized pears are a perfect way to use those not-so-ripe-yet pears.
Chef's notes
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.
Steps
1
Prepping the Pears
Ingredients
4 Bartlett pears (see notes)
To prepare the pears, wash, core and peel. Cut each pear into 8 even-sized wedges. Set aside.
2
Heating the Pan
Heat a large, stainless-steel pan over high heat.
3
Coating the Pears in Sugar
Ingredients
1/2 cup granulated sugar (approx.)
While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.
4
Cooking and Flipping the Pears
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.
Can these be made the day before serving and stored in refrigerator? I'm planning to take to dinner party and would like to make them the night before. Thanks.
I guess it depends what you plan to do with them. You could store these overnight, but they definitely won't be the same. Perhaps if you are serving them sort of like a compote, it won't be an issue; however, they are very quick to prepare so you might want to consider making them at the party or save this for when you are having guests over to your house. Cheers!
I'm wondering how I'll know when the pan is hot enough to add the sugar-coated pears. Should the pan be heated using the water test? I'm a little nervous that if the pan is too hot, the sugar on the pears will instantly burn.
I smiled when you said you are nervous Debbie — that's what cooking sugar does to many chefs. It's just the nature of working with sugar and heat. Once you do it a few times, you will get to know the perfect temperature and you won't be nearly as nervous. As for heating the pan, just be ready with all of your ingredients once the pan is ready, and yes, you could use the water test if you like. Cheers!
Hi Dr Deb,
Caramelization requires a granulated sugar. You can try to mimic this by reducing some maple syrup, coating the pears, and cooking them.
I hope this helps
Fran
Kimberley S • Rouxbe Staff •I guess it depends what you plan to do with them. You could store these overnight, but they definitely won't be the same. Perhaps if you are serving them sort of like a compote, it won't be an issue; however, they are very quick to prepare so you might want to consider making them at the party or save this for when you are having guests over to your house. Cheers!
Debbie D •I'm wondering how I'll know when the pan is hot enough to add the sugar-coated pears. Should the pan be heated using the water test? I'm a little nervous that if the pan is too hot, the sugar on the pears will instantly burn.
Dawn T •I smiled when you said you are nervous Debbie — that's what cooking sugar does to many chefs. It's just the nature of working with sugar and heat. Once you do it a few times, you will get to know the perfect temperature and you won't be nearly as nervous. As for heating the pan, just be ready with all of your ingredients once the pan is ready, and yes, you could use the water test if you like. Cheers!
Fran C • Rouxbe Staff •Hi Dr Deb, Caramelization requires a granulated sugar. You can try to mimic this by reducing some maple syrup, coating the pears, and cooking them. I hope this helps Fran