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8
servingsEasy
Published 2003
When sautéing pears, choose a large sauté pan—you want as much surface area as possible so the slices are in a single layer. If they are sitting on top of each other in a smaller pan, they will stew and you will end up with pear sauce instead of pear slices. (If you do not have a large sauté pan, cook the pears in batches.) Slice them about ½ inch thick and cook them on a high enough heat so the juices can evaporate. If the juices are still thin and watery when the pears finish cooking, rem