Caramelized Pears
Chris’s cousins sent us a HUGE box of fruit as his get well wish.
There are only two of us, so in order to use the fruit I have had to get creative! I made chunky applesauce to go with pork. I have also now made caramelized pears, so they got used up before it was too late. Oh, my, these are yummy! Serve them warm, cold, room temperature or even over ice cream.
Servings: Serves 4
Ingredients:
4 cups of chopped, ripe pears. I didn’t even bother to peel them. I like the extra fiber and they were so ripe I thought if I try to take a peeler to them, they’d go to mush. For me this was 4 pears.
½ cup of brown sugar/brown sugar substitute. You can use ½ Swerve brown and half regular brown sugar if you want to splurge a bit. Using only Swerve will work just fine, too.
¼ cup of butter
¼ tsp of cinnamon (or to taste)
pecan bits (optional)
Instructions:
In a medium sauté pan, melt the butter on medium heat. Add the brown sugar. Turn up to medium high. You want to get the sugar to melt so it won’t be grainy. Take your time. Stir a lot. Don’t cook it too fast or it will harden up like candy. Turn the heat down once it starts bubbling.
Add the pears and cinnamon. Mix them into the sauce. Depending on how ripe the pears are they won’t take long to cook. Some like them to have a bit of firmness or others like them mushy. Your choice.
Add the pecan bits before you serve (if you choose).
Enjoy!
Cheers,
Zola
