Categories: Dessert, Mark Bittman, Pears
Ingredients
- 4 tablespoons unsalted butter
- 4 pears, peeled, cored, and sliced
- 1/4 cup sugar (or more)
- 2 tablespoons port wine or 2 tablespoons pear brandy
Directions
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Put half the butter in a large, deep skillet; turn heat to medium-high.
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When the butter foam subsides, add the pears and cook, sprinkling with the sugar and turning occasionally, until they begin to brown, about 10 minutes.
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Add in the port; cook, stirring gently, until the mixture becomes saucy, just a minute or two.
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Add in the remaining butter; turn the heat to low; cook until the butter melts and coats the pears; serve immediately.