Poires au caramel

caramel pears3

Caramelized pears

For success with this recipe, choose pears that are ripe but still firm. The dessert may be served warm or at room temperature, on its own or with a dollop of crème fraîche or sour cream on the side.

2 pears
2 tbsp. (1/4 stick, 30 g.) unsalted butter
2 tbsp. sugar

Peel the pears, using a vegetable peeler. Cut them in half and carefully remove the stems and cores.

Melt the butter over medium heat in a heavy-bottomed saucepan or skillet. Add the pears. Allow to cook for 15 minutes, turning occasionally.  Be careful not to let the butter burn — reduce the heat if necessary.

Add the sugar and cook for 15 minutes more, stirring occasionally.

Use a sharp knife to test whether the pears are tender. If they are, remove from heat. If they still feel firm, continue cooking for five minutes more.

Serve on individual plates. Drizzle the pears with a little sauce from the pan and decorate with a sprig of mint or a flower. Serves 2.

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