Saturday, September 24, 2005

Farmer's Market Saturday: Pears



Pears Sautéed in Butter and Brandy


This sweet dessert can be served with Ice Cream, whipped cream, sour cream, anything creamy! You can also serve it on its own. You should choose pears that are ripe, but not overly ripe.


Serves 4

4 tablespoons unsalted butter (1/2 stick)
4 pears, peeled, cored and sliced
¼ cup sugar
2 tablespoons port, pear brandy, or plain brandy


Place half the butter in a large, deep skillet and turn the heat to medium high. When the butter foam subsides, add the pears and cook, sprinkling with the sugar and turning occasionally, until they begin to brown, about 10 minutes.



Add the port or brandy and cook, stirring gently, until the mixture becomes saucy, just a minute or two longer. Add the remaining butter, turn the heat to low, and cook until the butter melts and coats the pears. Serve immediately.



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