Caramelized Pears

Sliced pears cooked slowly in a bubbling butter-and-sugar caramel with a splash of brandy and fresh lemon juice. The fruit softens and turns translucent while the sauce goes deep amber, coating each slice in a glossy, boozy glaze.

The lemon juice does double duty here. It keeps the pear slices from browning before they hit the pan, and its acidity balances the richness of the caramel so it doesn’t taste cloyingly sweet. The brandy adds warmth and depth when it hits the hot sugar, so let it simmer in for a moment before adding the fruit.

Serve these warm over vanilla ice cream, alongside a slice of pound cake, or spooned onto crepes. They also make a gorgeous topping for oatmeal or yogurt the next morning if you have any left.

Kitchen Tips

• Use firm, ripe pears like Bosc or Anjou. Overripe pears will turn to mush in the pan instead of holding their shape.
• Keep the heat at medium. Too high and the sugar burns before the pears soften. You want a gentle bubble.
• Stir the caramel occasionally as it colors but don’t walk away. The window between golden brown and burnt is narrow.

Variations

• Replace brandy with bourbon or dark rum for a different spirit profile.
• Add a pinch of cardamom or a split vanilla bean to the caramel for a spiced version.
• Use firm apples in place of pears during apple season.