Caramelized Asian Pears
Caramelized Asian Pears

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Caramelized Asian Pears

  • Serves
Author Notes

About a months relief, an expensive friend of mine brought me a real deal with: Sucre roux a la Coriandre. On the overall, it be a coriander-infused sugar, and it be luscious. I wasn’t rather determined what to total with it, in the initiating, nonetheless since, I’ve old it in a fig-poaching liquid as neatly as to caramelize Asian pears. Both are real delights.

Final evening I served the caramelized pears atop homemade spiced apple butter -pleasant- and closing week I set them on pan-roasted salmon. Also delish. Though I’ve no longer tried this with other pears or apples, I suspect the conclude result would be equally tasty. I began with Asian pears because I admire their crunch and conception they’d bewitch up neatly in the route of cooking. They conclude.

This sugar is made by Terre Exotique. I mediate you would possibly perhaps approximate it by whisking some freshly ground coriander into unrefined sugar.

Revel in. —em-i-lis


  • 1

    substantial Asian pear, washed nonetheless no longer peeled

  • 2 tablespoons


  • 1-2 tablespoons

    coriander sugar

  1. Slash the Asian pear into skinny rounds and slivers- about 1/8″ thick- working all around the core.
  2. In a 10″ skillet over medium-excessive heat, melt the butter. When it be bubbling, sprinkle the sugar over it and then layer on your pear rounds and slices; they’ll contact or fairly of overlap nonetheless be determined they’ve room to in truth caramelize and cook dinner.
  3. Decrease the heat to medium-low and cook dinner, flipping once quickly, until the pears are fragrant, cooked via nonetheless smooth a tad firm, and comprise taken on a golden brown hue.
  4. In the photograph above, you are going to come all over that I served these with some homemade spiced apple butter as an aspect dish. They’re additionally rather fine on pan-roasted or grilled salmon; in that occasion, space them atop the salmon sooner than cooking or halfway via so that they adhere fairly of to and half their fruity, sugary goodness with the fish.

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