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Caramelized Rosemary Pears

Yield Makes 6 to 8 servings
These pears aren't too sweet, and have subtle notes of black pepper and rosemary. Prep and Cook Time: 40 minutes.


  • 2 tablespoons butter, plus more for buttering pan
  • 5 Bosc pears, peeled, cored, and each cut into 8 wedges
  • 1 fresh rosemary sprig (6 in.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 118
  • caloriesfromfat 34 %
  • protein 0.6 g
  • fat 4.4 g
  • satfat 2.4 g
  • carbohydrate 22 g
  • fiber 3.4 g
  • sodium 121 mg
  • cholesterol 10 mg

How to Make It

  1. Preheat oven to 350°. Butter a baking pan and spread pear wedges on it in one layer. Bake until tender when pierced with a fork, 25 minutes. Let pears cool, cover with plastic wrap, and chill overnight.

  2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add pears, rosemary, and salt. Cook, stirring occasionally, until pears are brown and caramelized, 15 minutes. Stir in pepper and remove rosemary sprig. Serve hot or at room temperature.

  3. Note: Nutritional analysis is per serving.