Typically, poached or braised pears are served for dessert, says cookbook author Diane Morgan, who is based in Portland, Ore.
However, she developed this recipe for what she describes as "the most delectable side dish you've ever tasted."
"Forget the usual meat and potato combo - serve these braised pears with grilled pork tenderloin or chicken," she says. Or use your own taste and imagination to guide you to other great pairings.
Braised Pears With Soy-Ginger Glaze
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons soy sauce
1 tablespoon grated fresh ginger root
1/2 cup packed golden-brown sugar
1/4 teaspoon cayenne pepper
4 firm but ripe Bosc pears, peeled, halved lengthwise, and cored
In a 10-inch saute 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, then reduce 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 until it is thick and syrupy. Pour the sauce over the pears and serve immediately or set aside until ready to serve. Reheat in the microwave just before serving.
Serves 4.
Cook's note: The dish can be made 1 to 2 days before serving. Refrigerate in a covered container.
