Deliciously syrupy, this breakfast treat is wonderful with everything from buttered toast and biscuits to waffles and French toast.

Nancy Hajek, Fairview, Tennessee
Recipe by Southern Living October 2005

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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