How to Caramelize Pears
Pears become complex when cooked, moving from crisp acidity to a mellow, jammy finish. This method relies on patience; resist the urge to stir the pears too early, as they need to sit undisturbed to form a proper crust.
Choosing the right fruit
Use pears that are just shy of ripe. If they are already mushy, they will collapse into a sauce the moment they hit the heat.
- large stainless steel or cast iron skillet
- tongs
- paring knife
What goes in.
- 4Bosc or Anjou pears, firm
- 3 tbspunsalted butter
- 1/4 cuplight brown sugar
- 1 pinchsea salt
Managing the sugar heat
The goal is to let the butter and sugar emulsify into a foam that smells like toasted nuts; if the sugar turns black, pull the pan off the heat immediately.
The method.
Prep the fruit
Peel the pears if you prefer, though the skin adds texture. Quarter them lengthwise and remove the core, then slice each quarter into two or three thick wedges.
Heat the pan
Set your skillet over medium-high heat. Melt the butter until it starts to foam.
Initial sear
Lay the pear wedges in the pan in a single layer. Let them cook for 3 to 4 minutes without moving them until the underside is a rich, dark brown.
Glaze
Flip the wedges. Sprinkle the brown sugar and salt over the pears. Reduce heat to medium and cook for another 4 to 5 minutes, basting the pears with the melting sugar-butter mixture.
Test
The pears are ready when a paring knife slides through the thickest part with zero resistance and the syrup is thick enough to cling to the back of a spoon.
Other turns to take.
Spiced
Add a star anise or a cinnamon stick to the butter while it melts.
Deglazed
Add a splash of brandy or apple cider at the very end to lift the browned bits from the bottom of the pan.
When it doesn't go to plan.
Do not crowd the pan; if the pears are overlapping, they will steam instead of caramelize.
If the syrup looks dry, add a teaspoon of water or butter to keep it fluid.
Keep a close eye on the sugar—it moves from caramelized to burnt in seconds.
The ones that keep coming up.
Can I use very ripe pears?
It is not recommended. Overripe pears contain too much water and will break down into a compote rather than holding their wedge shape.
What should I serve these with?
These work well alongside plain Greek yogurt, vanilla bean ice cream, or sharp blue cheese.
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