I took two pears and cut into halves and took out the core. In a large sauce pan I melted one stick of butter (there's my secret), brown sugar and a 1/2 c. congnac until bubbly. I placed the pears face down into the silky mixture.
I put them on a low heat and cooked them until tender. I then removed them from the mixture and placed them in a bowl and added Imperial Sugar brown sugar on the top.
Now for the fun part. My sister and I used to make fun of Martha Stewart cause when we watched her back in the day her kitchen torch was this gynormous thing she got at the hardware store she would whip out from under the counter.......we would laugh saying, "Yes let me just whip out my torch for the creme brule' " Suuuuuurrrre. I will say that thanks to her more than likely we now have these wonderful portable and handy little torches that do the trick....Thanks Martha. I carmelized the sugar on top using my torch and it was really fun.
I then added chopped pecans to the mixture and let that saute' for about ten minutes on low heat. I put the pears in the oven and waited for the rest of the dinner. Then when it was time I poured the pecan mix over the pears. I think if I had not poured the pecan mix over the pears the carmelized topper would have stayed crunchy but I think it softened up with the liquid.......it was still so good.
These pears were melt in our mouth delicious. Litterally they melted the minute you put them in your mouth. We are having them again tonight and the only thing I am doing different is using Bosc pear variety, draining the liquid off pecans making them more candied, and taking skin off pears. Enjoy!
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