BY ANNE LIVINGSTON
serves 6 | start to finish: 15 minutes
From Edible Seattle, Jan/Feb 2014
Pick up the last pears of the season and enjoy them warm and saucy with whipped cream, crème fraiche or ice cream. You can remove the skin, but some people appreciate the flavor, color and nutritional value of the peel. Firm pears such as Bosc or Anjou work best for sautéing, since they retain their shape even when caramelizing in the pan. To keep this texture, the fruit should not be overly ripe.
4 firm pears
5 tablespoons unsalted butter, divided
1/4 cup slivered almonds
1/4 cup dried cherries
1/4 cup ruby port
1/4 cup honey
1/4 cup water
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
Your choice of whipped cream, crème fraiche or vanilla ice cream for serving, 1/4 cup per person.
If desired, peel the pears. Quarter the fruit and remove the cores. Slice the quarters lengthwise into 1/4” slices.
In a large, deep sauté pan set over medium-high heat, add 3 tablespoons of the butter. When the butter melts, immediately place the pears into the pan. Sauté for three minutes, shaking the pan and stirring occasionally to avoid burning, until many of the pears are browned.
Stir the almonds and cherries into the pears and continue to shake and stir for 1 to 2 minutes more, to let the almonds toast slightly.
Add the port and let it boil down for a moment. Add the honey and stir to incorporate as it melts.
Add the water, cardamom and vanilla. Stir briefly and cover to let steam for 2 more minutes, until the pears are tender but not falling apart.
Remove the lid and stir in the last 2 tablespoons of butter until the pears and sauce are glossy. Serve immediately, with the topping of your choice.
gluten-free • vegetarian • vegan (if served without topping)