Best SautÉed Pears Recipes

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
• Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

SAUTEED PEARS

Steps:

• Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
• Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

Steps:

• For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
• Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
• Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
• Once cooled, scatter the caramel pieces over the top and set aside
• For the flourless chocolate cake: Adjust the oven to 425 degrees F.
• Melt the chocolate and butter in a double boiler over medium heat.
• In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
• Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
• Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
• Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
• Allow the cake to cool overnight before unmolding.
• For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
• For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
• Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
• For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
• Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
• Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
• To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
• Serve with brandy-flavored sweetened whipped cream.

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
• In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

GINGERBREAD WAFFLES WITH SAUTEED PEARS

Steps:

• Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
• Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
• Preheat and grease a waffle iron according to manufacturer's instructions.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
• Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

WALNUT CAKE WITH SAUTéED PEARS, PECORINO, AND BLACK PEPPER ICE CREAM

Steps:

• Make ice cream:
• Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
• Do ahead: Can be made 1 day ahead. Keep chilled.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
• Make walnut cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
• Sauté pears:
• Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
• Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.

SAUTEED SAVOY CABBAGE AND PEARS

Steps:

• In a large skillet over medium heat, melt 2 tbsp of the butter; add the shredded cabbage and toss to coat with the butter. Cover and cook over low heat for 10 minutes or until it is crisp-tender.
• While the cabbage is cooking, in a seperate skillet, over med-high heat, melt the remaining 1 tbsp butter;.
• add the thinly sliced pears and sugar. Cook for 1-2 minutes.
• Stir the pears into the cabbage skillet. Cook over medium low heat for about 1-2 minutes. Season with salt and pepper.
• Serve.

SAUTéED PEARS WITH BACON AND MUSTARD DRESSING

Steps:

• Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10-12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
• Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5-7 minutes. Transfer to a platter; let cool.
• Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
• Do ahead
• Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.

SAUTEED PORK CHOPS WITH PEARS AND BLUE CHEESE

Steps:

• Pat chops dry with paper towels and season with salt and pepper. Heat oil in large non stick skillet over medium high heat until just smoking. Cook chops until well browned. About 5 minutes each side. Transfer to platter and tent with foil.
• Toss the pears with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Add pear slices, cut side down, to empty skillet and cook until golden and beginning to soften, 1 to 2 minutes per side. Add broth and simmer until pears are softened, about 2 minutes. Transfer to platter with pork.
• Continue to cook until sauce is slightly thickened, 1 to 2 minutes. Off heat, stir in butter and vinegar. Season with salt and pepper. Spoon sauce over pears and chops. Top with cheese.

WALNUT CAKE WITH SAUTEED PEARS AND CINNAMON CREAM

Steps:

• Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
• To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
• Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
• Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
• To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
• To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.

SAUTEED FOIE GRAS WITH GINGER POACHED PEARS AND PINOT NOIR JUS

Steps:

• Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
• Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.
• Preheat the oven to 450 degrees F.
• Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
• Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.

TUACA ZABAGLIONE WITH SAUTEED VANILLA PEARS

Steps:

• For pears:
• Melt butter in heavy large skillet over high heat. Add pears; sauté 1 minute. Add both sugars and wine and stir until sugar dissolves. Scrape out seeds from vanilla bean and add to skillet; add bean. Boil until pears are tender and juices in skillet form thick syrup, about 5 minutes. Remove from heat. Cool. Discard vanilla bean. (Can be made 1 day ahead. Cover; chill.)
• For zabaglione:
• Whisk yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat yolk mixture constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water; place bowl in larger bowl of ice water. Whisk occasionally until mixture is cool, about 3 minutes.
• Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form. Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions. Chill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Divide pears among 6 dessert glasses. Spoon zabaglione over each. Dust with powdered sugar and serve.

SAUTEED PEARS WITH BALSAMIC VINEGAR

Steps:

• Cut each pear into 8 wedges, removing the core and stem.
• Melt butter in large skillet over medium heat.
• Add sugar and pears, stirring gently.
• Cook until lightly brown, approximately 5 minutes.
• Remove to plates and drizzle each pear with several drops of balsamic vinegar.
• Serve warm or room temperature.

SAUTEED PEARS WITH MIXED GREENS

Steps:

• In a small bowl, combine the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil; combine well. Set aside.
• Spray a large skillet with cooking spray. Add the pear slices, in batches if needed; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute slices over medium-high heat until golden brown, 4 to 6 minutes. Reduce heat to medium, turn pears over, and cook until golden brown, 3 to 5 minutes. Add Calvados, and cook, until liquid has reduced by half, 1 to 2 minutes. Remove pan from heat, and set aside.
• To serve, toss the salad greens with the prepared vinaigrette. Place on serving plates, arrange pears on top of greens, and drizzle any collected juices from the pan over the pears. Garnish with the dried cranberries.

BREAKFAST SOUFFLES WITH SAUTEED PEARS

Steps:

• Preheat oven to 350°F. Butter six 2/3-cup soufflé dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and sauté until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).
• Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.
• Bake soufflés until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove soufflés from oven. Run tip of small knife around sides of soufflés to loosen. Using oven mitts for protection, turn soufflés out onto plates. Serve warm with sautéed pears.

SAUTEED PEARS WITH PUMPKIN SEED PRALINE CREAM

Steps:

• Saute pears in butter for about 3 to 4 minutes or until just soft and golden. Add the vanilla, port and lemon juice. Toss for a couple of minutes just to reduce sauce a little. Remove from heat. Whip cream with icing sugar until peaks begin to form. Fold in the ground praline. Serve over warm pears.
• In a medium saucepan with heavy bottom on high, heat sugar until melted and starting to turn amber. Add the pumpkin seeds and continue to cook for about 2 minutes or until sugar turns a rich brown caramel color. Be cautious because seeds will pop. Tilt pan to blend sugar, do not stir. Ensure that you have a baking sheet lined with parchment paper ready as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely. Transfer to food processor and grind.

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes. In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan.

SAUTÉED PEARS

Steps:

• Peel/core/slice pears to 1/2" thickness. Melt butter in large sauté pan. Sauté pears on low for 1 minute on each side. Dissolve suger in water and pour over pears. Simmer over low heat for 15 minutes, turning and basting pears every 2-3 minutes. Mix Amaretto and vanilla and drizzle over pears. Continue to cook for another 3 minutes. Remove pears and put on serving dishes. Cook syrup on medium heat until it thickens slightly. Pour over pears and serve hot with or without vanilla ice cream.

SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)

Steps:

• 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.