Pan-seared Forelle pears

Preparation info
  • Yield:


    Servings, each of which is one half pear
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
12 to 15


  • 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