Caramelized pear

Halve or slice ripe but firm pears and remove the core. Cook cut-side down in a little butter over medium heat for 4–5 minutes, then turn; add a spoonful of sugar and cook for another 2–3 minutes until golden and tender.

Choose pears that are fragrant but still firm, so they hold their shape in the pan. Very soft, overripe pears are more likely to collapse into a purée.

You can leave the skin on: it helps the slices keep their shape and saves preparation time. Peel them if you want a softer, more delicate texture, especially for serving with ice cream or porridge.

Use firm pears, cut them into thick wedges and cook them in a single layer without stirring constantly. Take them off the heat as soon as a knife slips in easily; thin slices and prolonged cooking soften quickly.

Cool it promptly, then store it in a covered container in the fridge and use it within 3–4 days. Reheat gently in a pan so the fruit warms through without breaking up.

Serve it with porridge, pancakes or French toast, or pair it with blue cheese and toasted walnuts for a savoury contrast. It is also a simple topping for yoghurt or vanilla ice cream.

Caramelized pear is usually cooked briefly until its surface browns, while candied pear is preserved by cooking or soaking it in concentrated sugar syrup. Candied pear has 294 kcal per 100 g, compared with 139 kcal in caramelized pear.