Simple, quick, and delicious dessert. I added a sprinkle of nutmeg and cinnamon at the end. The pears could also be served (without the cookies and ice cream) as a side to the pork tenderloin.
Sautéed Brown Sugar Pears
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
This recipe can be easily doubled.
Yield: Makes 4 servings
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- 1 tablespoon lemon juice
- 2 Anjou pears, peeled and cut into eighths
- 1/4 cup firmly packed brown sugar
- 2 tablespoons butter
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- Vanilla ice cream
- 1. Sprinkle lemon juice over pears. Melt sugar and butter in a large nonstick skillet over medium heat, stirring occasionally, 2 minutes or until melted and smooth. Reduce heat to low; add pears, and cook, stirring often, 6 to 8 minutes or until pears are tender.
- 2. Whisk together cornstarch and 1 tsp. water. Stir into pear mixture, and cook 1 minute or until thickened. Remove from heat, and stir in vanilla extract. Serve with vanilla ice cream and gingersnaps.
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