Caramelized Pears – Poires Caramélisées
A dessert that makes something of a plain fruit: pears in butter caramel with cinnamon and a squeeze of lemon, done in under half an hour.
The pears have to be firm — Williams or Anjou, and rather underripe than ripe. A soft pear collapses into the caramel and you lose exactly the contrast the dish is built on.
The caramel is dry: the sugar goes into the pan alone, spread evenly, and is not stirred. A spoon crystallizes it; move the pan instead.
Watch out when the butter goes in — cold butter into hot caramel spits.
Ingredients
- 4 medium pears, Williams or Anjou, firm
- 100 g white sugar
- 50 g cold butter
- 1 tsp ground cinnamon
- 1/2 lemon (the juice)
- a splash of vanilla extract or rum (optional)
- To serve: vanilla ice cream or Greek yogurt
Method
- 1
Peel the pears, halve them lengthways and remove the core with a melon baller or a small knife. For faster cooking you can cut them into thick slices or wedges.
- 2
In a wide non-stick skillet (frying pan), make a dry caramel with the sugar until it turns amber.
For a more complete guide to making caramel, read this tip.
- 3
As soon as the caramel has color, add the butter (careful, it spits). Stir quickly with a wooden spoon until combined, then arrange the pears in the pan straight away.
- 4
Sprinkle the cinnamon over and add the lemon juice. Cover the pan and cook over low heat for 8-10 minutes, turning the pears carefully halfway so they caramelize evenly.
- 5
Uncover, raise the heat to medium-high for 1 minute more so the sauce thickens to a syrup that coats the spoon.
- 6
Serve the pears warm on individual plates, spoon the caramel from the pan generously over them, and serve with a scoop of ice cream or a spoonful of Greek yogurt to cut the sweetness.
Flavors of the Mediterranean: From Our Table to Yours
If one kitchen invites you to sit down at a long table and stay there, it is the Mediterranean. This is our personal selection of dishes that celebrate freshness, sun and good produce: recipes that smell of basil, lemon and sea. Technique in the service of simplicity — and dishes that come out right every time.
