so simple and yet so tasty! i added some balsamic while the pear wedges cooked, what a great tasting syrup, then served these over pound cake, drizzled with more balsamic. confectioners sugar and whipped heavy cream to garnish. wonderful!
Delicious! I used Anjou pears and let them cook about 15 minutes. They were nicely carmelized and a beautiful golden brown. I accidentally doubled the sugar but it didn't seem to hurt anything. The balsamic is inspired!
Each batch is getting better. I found that if I de-glaze the pan with the balsamic, I can get a quick, tasty reduction to drizzle over the pears.<br/><br/>I have experimented with the same technique with a Peach and a Banana with good results.
A wonderful addition to broiled Rib Eye Steaks. It works well to add 1/2 of the vinegar while cooking. I used Maple syrup instead of sugar.
Really tasty - I also added the balsamic while cooking the pear. Then added to a plate of fresh roquette, avocado and sprinkled with freshly grated parmesan and drizzled balsamic glaze over the top. Yum!
Thanks for a delicious, easy recipe! The flavor was fantastic- they were great served as written.
I agree with the others - this is a very good, sophisticated recipe. Easy, too. I rescued some very ripe pears on a whim and let them cook gently on the lowest heat possible while we ate dinner. Then I turned up the heat and finished them off by reducing the sauce for a few minutes. Vanilla Ice Cream is a must. So is a good quality basalmic vinegar. This is an excellent recipe for many reasons, not the least of which is that DH was totally impressed.
Wonderful recipe!! We put the pears over French vanilla ice cream, fantastic! The balsamic vinegar is definitely inspired, what a great flavor it added! Thanks!