INGREDIENTS

INSTRUCTIONS

Peel, core, and chop coarse 1 of the pears. In a small dry non-stick
skillet saute the pear over moderately high heat, stirring occasionally,
for 5 to 6 minutes, or until it is tender and golden, and transfer it to a
small food processor. In the skillet, cleaned and dried, melt the sugar
over moderately low heat, stirring with a fork, and cook the syrup,
swirling the skillet gently, until it is a light caramel. Remove the
skillet from the heat, pour the heavy cream carefully down the side of the
skillet, and whisk the mixture until the caramel is dissolved and the
mixture is smooth. Add the caramel to the food processor, blending it with
the cooked pear until it is smooth. Stir in the vanilla and keep the sauce
warm.
Peel, halve, and core the remaining 2 pears. In the skillet, cleaned, melt
the butter over moderately low heat, add the zest and the pears, and cook
the pears for 4 to 5 minutes on each side, or until they are tender. Divide
the pears between 2 plates and spoon the pear sauce over them.
Serves 2.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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