These braised pears with a soy-ginger glaze are a delightful dish that can be made 1 to 2 days before serving. Refrigerate in a covered container and reheat prior to serving. Pair their sweet and salty flavour with grilled pork tenderloin or chops. It would also be delicious with roasted or grilled chicken, with a side of brown rice or quinoa.
- 4 tablespoons (½ stick) unsalted butter, melted
- 3 tablespoons soy sauce
- 1 tablespoon grated fresh ginger root
- ½ cup packed golden brown sugar
- ¼ teaspoon cayenne pepper
- 4 firm but ripe Bartlett or Bosc pears, peeled, halved lengthwise, and cored
- 2 tablespoons unseasoned rice vinegar
- In a 10-inch sauté pan over medium heat, melt the butter.
- Add the soy sauce, ginger, sugar, and cayenne pepper. Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low.
- Add the pears, cut side down, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes.
- Transfer the pears to a microwave-safe serving dish.
- Bring the liquid in the pan back to a slow boil and add the vinegar. Simmer the sauce until it is thick and syrupy, about 3 minutes.
- Pour the sauce over the pears and serve immediately or set aside until ready to serve. If needed, reheat in the microwave just before serving.
Recipe from USApears.com