Pan-fried caramelized pears are a simple and irresistible dessert, perfect for those who love the warm and enveloping flavors of spices.
Preparing a caramelized pear is an act of pure indulgence: just a few steps and a few ingredients are enough to transform a common fruit into a refined dessert.
Pan-fried caramelized pears with cinnamon release an intense and spicy aroma that fills the kitchen with warmth, ideal on autumn days or as a sweet treat after dinner.
Caramelizing pears is really easy: cut them in half, first boil them in water and spices, then sauté them in a pan until they achieve a glossy and golden surface.
The result is a versatile pear dessert. They are also light and allow you to use overripe pears. Their sweet-spicy flavor conquers everyone, even those who usually don’t like overly sugary desserts.
Caramelized pears are proof that with a few gestures, you can bring an elegant, genuine, and comforting dessert to the table.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the caramelized cooked pears
- 2 Abate pears
- 2 cups water
- 1 stick cinnamon stick
- 1 star anise
- 1 bean vanilla
- 1/2 cup honey
Tools
- 1 Frying Pan
- 1 Knife
- 1 Peeler
Steps for the caramelized cooked pears
To prepare the pan-fried caramelized pears, choose medium and equally sized Abate or Kaiser pears.
Peel the pears with a peeler
Cut them in half and remove the seeds
In a small frying pan pour the water with spices and honey and bring to a boil. Add the pears and cook with the lid on for about 25-30 minutes, turning them halfway through cooking.
They should become soft and golden but not mushy.
Serve warm and drizzled with the syrup created during cooking. They will be a real treat. Enjoy from Barbara
Storage and Tips
Pan-fried caramelized pears can be stored at room temperature for 24 hours.
In the fridge for two to three days in an airtight container. Before serving, I recommend reheating them in a pan to make the caramel fluid and fragrant again.
They can be frozen without excess liquid, for up to 2 months. Before enjoying, let them thaw in the fridge and then gently reheat with a knob of butter.
They can be frozen without excess liquid, for up to 2 months. Before enjoying, let them thaw in the fridge and then gently reheat with a knob of butter.
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