We are right at that point where Winter ends and Spring is beginning, so I needed to squeeze in one last warm wintry dish before we Spring forward. Flambeed Pears are wholesome, saucy, sweet, and sophisticated. These are a deceptively easy and elegant dish to make that takes less than 10 minutes yet tastes like you’ve hired a private chef!
When making Flambeed Pears there are a few things to keep in mind. First, there’s alcohol involved. Second, there’s a bit of fire! Third, it’s important to use safety and knowledge when you are going to combine these elements. When you Flambe a food you are using alcohol to light it on fire. So of course you need to exercise some caution when you do this, so take a look at this link, Fambe – How To Flambe Safely
Let’s Get Saucy!
Flambeed Pears are tender pears that are coated and dripping in a warm caramelized brandy sauce. The recipe is a quick one, and here we go! Please note that this recipe was done on an electric stove. The flambe method for a gas stove is slightly different.
On medium heat and in a large metal saute pan, melt salted butter.
In a small bowl combine your dark brown sugar with cinnamon and freshly grated nutmeg. Then sprinkle it over the melted butter and give it a stir.
Then get to work on your Bosch pears. I love using Bosch pears for this recipe. They are firm, have a crisp flavor, and aren’t too juicy to work with. So if you can, use Bosch pears for this recipe. Since fruits like apples and pears begin to brown the moment they are peeled and exposed to air, you will want to peel, core, and cut these right before you add them to the brown sugar and butter. Then you will add them to the pan.
They need about 5-7 minutes to get fork tender. You want them to keep their texture and shape, so make sure not to overcook these. Furthermore, make sure that you are using pears that are not too ripe.
After a few minutes they will look like this.
And now we fire it up! Have your brandy poured into a separate measuring cup. You don’t want to pour straight from the bottle. First, remove the pan from the heat source. Keep your face and body away. In my video, you will see why it’s a good idea to hold it away from you. This baby will light up!
Then pour your brandy in. Use a long match or a long-handled lighter. Then you will light the alcohol on fire. See those flames!
Once you have flames, gently shake the pan until the alcohol burns off and the flames subside within about 30 seconds.
Then you will serve immediately with freshly whipped cream and crumbled ginger cookies. The whipped cream (or vanilla ice cream) adds a coolness and creaminess. And those ginger cookies add such an awesome crunch of texture!
- 2 Bosch Pears
- 4 Tablespoons salted butter
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- pinch of slat
- 3 tablespoons brandy
- 1/2 cup freshly whipped heavy cream
- 6 thin ginger cookies, crushed (for topping)
- Set electric burner to Medium. In a large stainless steel skillet, melt butter.
- Sprinkle on combined dark brown sugar and spiced. Then stir.
- Then core, peel, and slice up Bosch pears, setting them into pan as you do this.
- Stir to coat. As this cooks for 5-7 minutes, or until fork tender, make sure to stir pears while they caramelize.
- When pears are cooked remove pan from electric burner.
- Put Brandy into a separate measuring device. Then pour the brandy into the pan. It will release steam.
- Then use a long match or long handled lighter to ignite the brandy.
- Swirl and shake the pan gently as the flames subside and the alcohol burns off.
- In a medium bowl, put half a cup to 1 cup of heavy whipping cream. Use your hand mixer to whip it until stiff peaks form,
- Crumble ginger cookies.
- Put flambeed pears in serving dishes. Put a spoonful of whipped cream and sprinkle crushed cookies.
- You can skip the alcohol and flambe part, and serve these as caramelized pears.
- Serve with ice cream!
- Use caution and remember to remove anything flammable from your stove and area you will be using to flambe.
Tools for this Recipe
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