Simple Caramelized Pears Recipes

Steps:

• In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one 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.

Steps:

• Halve pears lengthwise; remove cores. (A melon baller removes cores easily, but a small spoon works, too.) Place sugar on a plate.
• Heat a large skillet over medium. Press cut side of each halved pear in sugar. Pressing the cut sides of pears in sugar before cooking helps them caramelize. Place cut side down in skillet (fit will be snug). 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.
• If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.

Steps:

• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

Steps:

• A simple and elegant dessert, Chuck Hughes' caramelized pears are sure to please any crowd.
• Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.
• Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.

Steps:

• Squeeze juice from lemon.
• Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl.
• Pare, quarter and core one pear at a time and place in acidulated water.
• Drain pears; pat dry with paper toweling.
• Heat butter in large skillet over medium-high heat.
• When foam subsides, add pears; increase heat to high.
• Saute pears until just golden on all sides, about 10 minutes.
• Add wine.
• Boil and cook until wine is reduced to thick glaze, about 5 minutes.
• Sprinkle pears with sugar and reserved lemon juice.
• Cook, stirring gently, over medium heat, until pears are lightly glazed.
• Give a good grind (but not too much) of coarse black pepper.
• Serve warm with a dollop of crème fraiche.