How to make it

  • For Sauteed Pear Cups

  • Bake mini phyllo cups at 350 for about 4 minutes, until crisp and lightly browning around edges. See Photo
  • Let cool while preparing the rest of the dish.
  • Melt butter and honey in medium heavy skillet(I used cast iron) until smooth and all melted.
  • Add lemon juice and let cook about 3 minutes on medium heat til bubbly and darkening in color.
  • Add pears and toss to coat.
  • Cook about 5 minutes on medium heat, carefully tossing, occasionally.
  • Add nutmeg and stir once more, just before serving.
  • For Vanilla Bean Cream

  • In medium saucepan, add honey, brown sugar and cream and on medium heat, stirring often, to combine well.
  • Simmer about 5 minutes for sauce to thicken slightly. See Photo
  • Remove from heat and add lemon juice, then the scrapings from the inside of the vanilla bean.
  • Stir well and set aside to cool, slightly.
  • To plate, spoon pear mixture into the pastry cups and drizzle with small amount of the vanilla cream.
  • These are best eaten right away with everything slightly warm, but they are still good at room temperature.

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