Caramelized Pears with Lemon Scent, this dessert/sweet requires about 10 minutes of cooking. Delicious warm in the colder periods of the year, maybe accompanied by fresh whipped cream. Also great when it’s warmer, along with good vanilla ice cream. In short, a delight to enjoy all year round. Additionally, caramelized pears can also be used to fill cakes, crepes, or anything we desire. Thus quick and very easy, suitable even for those with little kitchen experience who want to make a good impression. If you have some time available, I also recommend putting them in preserves, so that they are ready whenever you need them at the last minute. If it’s a procedure you have never tried, take a look at Homemade Preserves to ensure everything is done correctly.
If you like easy and quick desserts, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 pears
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 medium pears
- 3 oz brown sugar
- Half lemon juice
Tools
- 1 Frying pan
- 1 Lemon juicer
- 1 Strainer
- 1 Knife
- 1 Bowl
Preparation
Cut the pears in half, remove the core, peel them and slice them into pieces about 0.6 inches thick.
Put them immediately into a bowl and drizzle with the juice of half a lemon, not only to flavor them but also to prevent them from browning (oxidation). Arrange them in a non-stick pan, add the sugar and cook over medium heat, covering with a lid.
As soon as they take on a golden color, uncover and finish cooking. At the end of cooking, the pears should not disintegrate but remain rather firm.
Serve our Caramelized Pears with Lemon Scent, either warm or at room temperature and decorate with fresh mint leaves if desired.
Tips
Caramelized pears keep in the refrigerator for several days because they are soaked in sugar (a great natural preservative).
However, store them in an airtight container, whether glass or ceramic, and never in plastic.
I don’t recommend freezing them because they would lose all their texture, but alternatively, you can put them in preserves.
