Caramelized Pears

1. 1

   Squeeze juice from lemon.

2. 2

   Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl.

3. 3

   Pare, quarter and core one pear at a time and place in acidulated water.

4. 4

   Drain pears; pat dry with paper toweling.

5. 5

   Heat butter in large skillet over medium-high heat.

6. 6

   When foam subsides, add pears; increase heat to high.

7. 7

   Saute pears until just golden on all sides, about 10 minutes.

8. 8

   Add wine.

9. 9

   Boil and cook until wine is reduced to thick glaze, about 5 minutes.

10. 10

    Sprinkle pears with sugar and reserved lemon juice.

11. 11

    Cook, stirring gently, over medium heat, until pears are lightly glazed.

12. 12

    Give a good grind (but not too much) of coarse black pepper.

13. 13

    Serve warm with a dollop of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.