Serve these caramelized pear slices over ice cream, stir into plain yogurt or enjoy as a topping for pancakes or waffles. Brown-skinned Bosc pears hold their shape during cooking, but any variety of pears tastes delicious.
Nutrition per serving may change if servings are adjusted.
3 ripe but firm pears (about 1 1/2 pounds), cut into 1/4-inch slices
1 tablespoon lemon juice
2 tablespoons unsalted butter
3 tablespoons granulated or light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
Toss pears with lemon juice in a medium bowl. Melt butter in a large deep skillet or Dutch oven over medium heat; stir in the pears. Reduce heat to medium-low, cover and cook, stirring once halfway through, for 10 minutes.
Meanwhile combine sugar, cinnamon, ginger, cloves and salt in a small bowl. After 10 minutes, stir the sugar mixture into the pears. Increase the heat to medium and cook, stirring often, until the pears are tender and glazed, 4 to 6 minutes, depending on the type and firmness of the pears. Serve warm.