Glazed Pears

By Moira Hodgson

Published October 6, 1984

Total Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: FOOD; HOW TO CHOOSE AND USE THE SEASON'S VARIOUS KINDS OF PEARS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 ½ pounds seckel or Bosc pears

  • 1 tablespoon sugar

  • Juice of ½ lemon

  • 3 tablespoons clarified butter

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 25 milligrams cholesterol; 215 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 6 grams fiber; 451 milligrams sodium; 1 gram protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Peel, core and slice the pears a quarter of an inch thick. Sprinkle with sugar and lemon juice.

  2. Step 2

    Melt the butter in a large, heavy frying pan. Saute the pears in a single layer a few at a time until golden. Season with salt and pepper to taste.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.