About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Pear Coffee Cake | Main | Pear Torta »

Sautéed Pears

By Jan


I'm not a huge fan of pears. It's a texture thing. But my husband is addicted so I am slowly developing a taste for them. This week provided me a nice opportunity to expand my appreciation for them. I used Bartlett and Bosc in combination. Both of them were mostly ripe with a nice perfume while I was preparing them.

Full disclosure--I also made a spiced mascarpone topping but it was not perfect so I am not posting the recipe. If you want to try it yourself, I just beat up some softened mascarpone with cinnamon, ginger, nutmeg and a splash of cream. Where I went wrong was adding too much cinnamon so, back to the drawing board with this one.

The pears were fabulous, though. The orange zest and liquor, suggested, of course, by the Flavor Bible, really complimented them.

Sautéed Pears

5 ripe pears (I used 3 Barlett and 2 Bosc) peeled, cored and chopped into 1/2 inch cubes
1/2 cup orange liquor like Drambuie or Gran Marnier
3 tablespoons butter
1/4 cup sugar
grated zest of 1 orange
1/8 teaspoon grated nutmeg

Put 2 tablespoons of the butter into a 12” skillet over medium heat. When the butter begins to brown, add the pears and cook until softened and starting to brown, about 3 minutes.
Add the sugar, nutmeg, liquor and orange zest. Cook about 1 minute more until the liquid is slightly reduced.
Add the last tablespoon of butter, swirling the pan to emulsify the sauce.


Put the pears into 4 small bowls, top with good vanilla ice cream.


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Comments (3)

Sounds delicious and looks great with that ice cream. In our household, it's the opposite, Mark is the one who is not so much a pear fan while I love them just as they are...not that I am not willing to try a recipe like this one, however!


How simple and how respectful of the nature of the pear. I like this idea very much.

Looks delicious! I'm not a huge pear fan (but like you I am learning to enjoy them) and tend to prefer them in savoury dishes. That spiced mascarpone cheese sounds good - please share when you have perfected it. LOL

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