Sauteed Pears With Vinegar Reduction Recipe
If we were going to do true confessions I’d have to admit pears are my favorite tree fruit. They’ve been my favorite for as long as I can remember, going all the way back to childhood.
When I was in my twenties, I can still vividly remember the time at a friend’s house in Alaska when I first tasted fresh pears with Gorgonzola cheese. I think I may have swooned.
For the recipe below, I chose a vinegar reduction for a tart contrast to the sweet Bosc pears, some hazelnuts to add a roasted crunch, and some basil as an earthy note to warm up the pear’s brightness. I recommend you be sitting down when you taste it. You might swoon!
- ⅓ cup apple cider vinegar (BelleWood Acres, Bellingham)
- 1 Tbsp butter (homemade with cream from Fresh Breeze Organic Dairy, Lynden)
- 2 Bosc pears, stems and cores removed, cut into slices about ¼ inch thick (Full Bloom Farm, Lummi Island)
- 8 fresh basil leaves, chopped (I used a combination of regular basil and Thai basil from my home garden, Lummi Island)
- 2 Tbsp roasted hazelnuts, chopped (Holmquist Hazelnut Orchards, Lynden)
- In a small saucepan over medium heat, bring the apple cider vinegar to a simmer. Reduce heat to low so it will continue to simmer gently. Stir occasionally, until about one third of the vinegar is left in the pan. Remove from the heat.
- While the vinegar is reducing, put the butter in a large skillet over medium high heat. When it has melted and is bubbling, add the pears. Sprinkle with the chopped basil, reserving about half to sprinkle fresh on the pears just before serving. Saute the pears until the edges start to brown on the bottom side, then turn slices over and continue to saute until the other side begins to brown as well. Remove from the heat.
- Arrange the sauteed pear slices on a plate or in an individual serving bowl. Drizzle with the vinegar reduction and sprinkle with the chopped hazelnuts and reserved fresh basil. Serve immediately while warm.