8 Reviews

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!

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chia January 03, 2004

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!

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sugarpea December 09, 2003

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.

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Barry C. May 01, 2014

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.

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Goldies mom February 16, 2013

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!

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tarry May 02, 2009

Thanks for a delicious, easy recipe! The flavor was fantastic- they were great served as written.

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Starrynews November 09, 2007

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.

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bkwilson October 04, 2007

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!

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Barb R October 10, 2005
Sauteed Pears with Balsamic Vinegar