If you follow my blogs you know there aren’t many foods I enjoyed growing up but pears I have always enjoyed. I liked both canned pears and fresh pears. I didn’t realize there were so many types of pears so I was only eating Bartlett. After going to culinary school I learned all of the types of pears that exist and tried many of them. My favorite is now Bosc pears. They are the right amount of sweetness, firm texture, and aren’t gritty.
This recipe was created the same day that I created the cornmeal pancake recipe. The pears can be used on a variety of items as a delicious topping. I have put the caramelized pears on pancakes, waffles, ice cream, and Greek yogurt. Whatever you choose to add them to, you won’t be disappointed. Give this recipe a try and let me know what you think.
Serving Size: 4 C.
Active time: 10 minutes
Inactive time: 5 minutes
4 Bosc pears, sliced
1/2 C. (1 stick) unsalted butter
1/4-1/2 C. brown sugar
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground ginger
1 t. vanilla extract
1. Slice the pears and place them in a medium size bowl. Add the salt, cinnamon, and ginger to the pears stirring to evenly coat the pear slices.
2. Taste the pears so you know how much sugar you want to add.
3. Heat a large skillet on medium heat.
4. Place the butter and the brown sugar in the skillet and heat until they melt and begin to bubble around the edges.
5. Add the pears to the skillet. Allow the pears to sauté in the pan for 5 minutes stirring occasionally. The sauce will thicken and there will be large bubbles.
6. When the pears are finished allow them to cool slightly and then enjoy.
Notes and Variations
- Left over pears can be placed into the refrigerator for up to a week. Reheat the pears before using it as a topping.
- The pears can be eaten without adding them anything else.
- Apples, peaches, or other types of pears can be substituted for the Bosc pears.
- Sugar substitute can be used instead of the brown sugar.
- Oil can be used in place of the butter.