“I am not in the food business serving people, I am in the people business serving food.” Wolfgang Puck

Caramelized Pears

Excellent light ending to any meal. AND reading Jodi's Picoult books are a great way to end a day...Maggie's favorite book.“Picoult writes with a fine touch, a sharp eye for detail, and a firm grasp of the delicacy and complexity of human relationships.”
—The Boston Globe


  • 4 red Bartlett pears
  • 1/3 cup granulated sugar


Halve pears lengthwise; remove cores. (A melon baller removes cojodires 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.

Serves 4.

Ref: FOOD everyday

Copyright © July 3, 2008