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Pan-seared Forelle pears
Preparation info
- Yield:
12
Servings, each of which is one half pear - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
- Cut each pear into two halves, removing any obvious seeds.
- Store in acidulated water for up to 15 minutes, to prevent oxidation.
- Just before sautéing, remove from the water, drain and dry on absorbent paper towels, and set aside.
- Heat clarified butter in a heavy sauté pan.
- Carefully place the pear halves, a few at a time, into the pa