Caramelized Pears

06 Sep

I bought some cool-looking pears at the Milk Pail in Mountain View, CA (they were greenish-yellow with pink dots) that I hoped would be tasty after ripening. After quite a while in a paper bag with an apple (usually a foolproof method) they were still very hard. I prefer soft pears to hard ones when eating raw, so this would never do. Then I came across this recipe in the most recent issue of EF and decided this was how the pears would meet their doom. They held their shape very well, and came out perfect! We ate them with vanilla frozen yogurt from Trader Joe’s, which worked out nearly as well as ice cream.


  • 3 tbsp unmelted butter
  • 3 medium pears, such as Anjou or Bartlett, quartered and cored
  • 1/4 packed light brown sugar [I used dark]
  • 1 tsp pure vanilla extract
  • salt
  • vanilla ice cream, for serving


  1. 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.
  2. Turn pears to other cut side and cook 4 minutes.
  3. Add sugar and 1 tbsp water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes.
  4. Stir in vanilla and pinch of salt. Serve warm with ice cream.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, September 2012.


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Posted by on September 6, 2012 in Uncategorized


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