Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 4 to 6 | Gluten Free
- 3 Bosc Pears (about 1¼ pounds total)
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
Peel the pears with a vegetable peeler. Cut them in half lengthwise and scoop out the core and blossom end with a melon baller (or a teaspoon). Cut off the stems, if attached.
Place a medium skillet on the stove and turn the heat on to medium-low. Add the butter. Once it melts, add the sugar and stir in with a wooden spoon. Let it cook undisturbed for 2 minutes. Right about now it will start to take on some color. Start to stir for 2 to 3 minutes more until dark amber in color.
Remove from the heat and carefully add the pear halves face-down in a single layer (the caramel is extremely hot- do not touch!). Return to the heat and cover with a lid. Cook until the pears are tender when pierced with a paring knife, 6 to 10 minutes, depending on their ripeness.
Remove the lid and baste the pears while the cook for a couple of minutes more. Serve warm.
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