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Sautéd Pears

Course Desserts or Breakfast
Author Jane, adapted from "Sweet," Yotam Ottolenghi & Helen Goh

Ingredients

  • 5 Barlett Pears, just ripe
  • 3½ tablespoons unsalted butter
  • 1/2 cup fine white sugar
  • 1/2 vanilla pod, sliced open lengthwise
  • 1 large strip organic lemon peel
  • 3½ tablespoons Jura Macvin
  • 3½ tablespoons lemon juice
  • 1/2 teaspoon fine sea salt

Instructions

  • Peel and core the pears and slice into 2/3-inch slices.
  • In a large nonstick sauté pan over medium-high heat, once the pan is hot, add the pear slices without overlapping. Sear them for 2-3 minutes per side or until golden in color. Transfer the sautéd pears to a plate.
  • Turn the heat down to medium and add the butter to the pan. When the butter has melted, add the sugar, vanilla pod, and lemon peel. Stir and mix together. Add the pears back to the pan and stir coating them gently with the mixture, cook for about 4 minutes.
  • Add the Macvin, lemon juice, and salt to the pan, reduce for about 3-4 minutes over medium-high heat. The sauce should be thickened but not caramelized. Serve along side the Pain d' Epices.