Deliciously syrupy, this breakfast treat is wonderful with everything from buttered toast and biscuits to waffles and French toast.
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- 2 tablespoons butter
- 6 large pears, peeled and quartered
- 1/2 cup sugar
- 1/3 cup honey
- 1 teaspoon grated orange rind
- 1/4 cup orange juice
- Melt butter in a Dutch oven over medium-high heat; stir in next 3 ingredients, and cook, stirring often, 10 to 15 minutes or until pears are tender and juices are slightly thickened and caramel colored. Remove from heat, and stir in orange rind and orange juice. Serve warm; or let cool, and store in an airtight container in the refrigerator for up to 2 weeks.
- Citrus-Pear Honey Cobbler: Double the ingredients for Citrus-Pear Honey, and prepare as directed in an ovenproof Dutch oven. Unroll 1/2 (15-ounce) package refrigerated piecrusts, and place on top of hot pear mixture in Dutch oven. Bake at 425° for 15 minutes or until crust is golden brown. Makes 8 servings. Prep: 25 min., Cook: 15 min., Bake: 15 min.
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