Caramelized Pears

When I was a little girl, we had a pear tree in our back yard. Every autumn, the pears would ripen, fall to the ground, and lie rotting in the grass until someone picked them up so that the grass could be mowed. This chore often fell to me. I learned to dread the inevitable fall Saturday mornings when my mom would inform me over breakfast, “We’re doing yard work today. You can pick up the pears.” (Mom: if you’re reading this, I’m not complaining about my childhood. As an adult, I understand the value of chores. And the value of a fruit tree that bears generously!) I would lug an old bucket out to the pear tree and gingerly lift each fallen pear from the grass by its stem, hoping to avoid contact with mushy spots and the open areas where ants had eaten away the flesh of the fruit. Every so often, a pear would be rotten enough that the stem would just come away from the fruit, leaving me to figure out how I was going to get it into the bucket with as little contact as possible.

I hated that pear tree. I hated those pears.

Many years later, I discovered pear tart. Pear butter. Pear crumble. My opinion of pears changed dramatically.

I sure wish I had that pear tree in my back yard today!

One of the simplest yet most elegant desserts is caramelized pears. It’s easy enough for a weeknight, yet fancy enough to close a prime rib dinner. It’s also one of my favorites.

The process for making caramelized pears is similar to making the filling for a tarte tatin, albeit quicker. Pears take far less time to soften than apples. You just quarter and core the pears, brown them in a little butter, add brown sugar and cinnamon, and continue to cook, basting them with the syrup that forms in the pan until they’re golden and tender. Add a scoop of vanilla ice cream and voîla – utter deliciousness.

We made these on a Friday night a few weeks ago, and everyone gobbled them up. They were a perfect start to a fall weekend.

Caramelized Pears

6 ripe pears
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon

Wash, quarter, and core the pears with a spoon or melon baller (you can also peel them if you like; I never do).

In a skillet (cast iron is best, although you can see I used a non-stick skillet here), melt the butter over medium-high heat.

Add the pears, one cut side down. Cook until browned, then turn and do the same on the other two sides.

Add the sugar and about a tablespoon of water to the skillet. As the sugar melts, gently stir to combine with the butter. Stir in the vanilla and cinnamon.

Continue to cook, basting the pears in the caramel sauce with a spoon, until tender and golden-brown. But don’t let them get mushy!

Serve hot with vanilla ice cream.

Serves 6.

Here’s the printable recipe. Enjoy, and happy autumn!