Minh+Wass Photo by: Minh+Wass

Caramelized Rosemary Pears

These pears aren't too sweet, and have subtle notes of black pepper and rosemary. Prep and Cook Time: 40 minutes.

Sunset NOVEMBER 2006

  • Yield: Makes 6 to 8 servings


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 34%
  • Protein: 0.6g
  • Fat: 4.4g
  • Saturated fat: 2.4g
  • Carbohydrate: 22g
  • Fiber: 3.4g
  • Sodium: 121mg
  • Cholesterol: 10mg

Go to full version of

Caramelized Rosemary Pears recipe