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Brûléed Pears

Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst


Makes 4 servings

Brûléed Pears make a sweet and elegant holiday side dish. If you don't have a torch to caramelize the sugar, place under the broiler preheated to high for 1 minute or until sugar is dark brown and melted.


  • 4 small, firm pears, peeled and halved
  • 1 cup dry white wine, such as Chablis
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 4 teaspoons light brown sugar

How to Make It

  1. Place first 4 ingredients in a medium saucepot with water to cover; bring to a simmer over medium-heat. Reduce heat to low, and cook 15 minutes or until pears are easily pierced with a knife. Drain pears; discard cinnamon stick. Transfer pears, cut sides up, to a heat-safe baking dish, and pat tops dry. Sprinkle with brown sugar. Use a torch to caramelize the sugar, or place under the broiler preheated to high 1 minute or until sugar is dark brown and melted.