These Bosc Pears with Balsamic Reduction are a simple yet sophisticated end to a fabulous meal. There’s just a little sweet without being over the top, a little sumpin sumpin that’s the perfect way to linger at the table when the conversation is flowing.
Bosc Pears with Balsamic Reduction
This little recipe fits the bill – a bit sweet, a bit savory, and minutes to make – it rides the line between simple and sophisticated with certain flair! Casual when tossed in a bowl, elegant when arranged just so on a plate.
About Bosc Pears with Balsamic Reduction:
Bosc Pears with Balsamic Reduction takes minutes to get on the table, and what you’ll toss out of your skillet is pears, meltingly delicious, sweetened with a touch of caramelized, buttery brown sugar.
They’re not overly sweet, but the simple reduction of a good (use the best you have) balsamic reduction drizzled over the top takes them in a whole different direction. Reducing that balsamic concentrates the flavor, but also tames the sharpness of the vinegar.
A dab of sour cream rounds everything out, and a few toasted pecans or walnuts are the final touch, adding a bit of texture and contrast to the dish.
I tossed this together one night for my folks (my favorite octogenarians, as I call them – I’m still down here cooking for them) and they were delighted! They had an after-dinner coffee while I stuck with tea.
Making Bosc Pears with Balsamic Reduction:
I would suggest having the ingredients set out if making this right after dinner. I highly suggest making the balsamic reduction ahead of time. It only takes minutes because it’s a small amount, but it’s best if it is cool when served. Don’t refrigerate it, just make and set it aside. It will slightly thicken as it cools, which is perfect for this recipe.
If you have a store-bought balsamic reduction or glaze, it’s fine to use for this recipe. Give it a taste first, and if it seems to be rather sharp, feel free to add a touch more brown sugar to the recipe to offset any potential bitterness.
The Pears:
- Bosc Pears work beautifully in this recipe; they’re a little sturdier with the application of heat than our ever-popular Bartletts, which are delicious but become almost melty when cooked.
- Anjou is another fabulous pear for cooking or roasting.
Generally, at the store, pears are not going to be quite ripe when bought. Pick up a few days ahead. Make sure to avoid any with cuts, bruises, or blemishes…even small imperfections will intensify once the pear is ripe. Handle them gently, set them on the counter on a plate or preferably a paper towel with a bit of space between them.
Pears will ripen on the counter in four to seven days. The process can be sped along by placing them in a brown paper bag. (If unripe, they can be held in the fridge for weeks, but if ripe only last in the fridge a few days.) Watch them – pears can be a bit persnickety sometimes – you wait and wait for them to ripen, then turn your back, and they’re gone too far!
The prettiest rendition of this recipe is working with pears that are just right, so if looks matter, remember, a pear waits for no man. This recipe will work with a pear that’s not quite ripe, softening it beautifully, or one that’s gone just a touch too far. If over-ripe, the pears may not stand up to cooking and could break down, so serve them in a bowl.
Serve With:
I’ve served the pears with a dab of sour cream, but feel free to use Greek yogurt if you’d like. You could stir in a bit of sugar first, and Creme Fraiche would be fabulous.
Leftover Bosc Pears with Balsamic Reduction:
Store in the refrigerator, tightly covered, for three to four days.
- Serve cold or reheat in the microwave.
- Leftovers would be good scooped over French toast.
Other Recipes You Might Like:
Here are a few elegant but easy desserts, but you might want to check out my Main Dessert Menu for others:
- Lemon Custard Possets – this is a gorgeous and delicate “pudding” made on the stovetop and chilled until needed. Truly outstanding!
- Julia Child’s Clafoutis – don’t let the name deter you from making this easy dessert that’s a cross between a crepe and pudding, studded with fresh fruit.
- Fregolata Tart – another difficult name, but a beautiful tart that takes minutes to assemble; so delish!
No Bake Lemon Custard Possets
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Pears, Bosc:
- Pears are at their best (and cheapest) in season, with Anjou and Bosc spanning the months of September through October
- For ripe pears, look for firm, unblemished pears with a little give at the neck. To ripen, nestle in a shallow bowl on top of a thin towel, away from other fruit; speed up the process by placing in a closed paper bag with an apple or banana. Once ripe, move to the fridge where they’ll last for weeks.
Balsamic Vinegar:
- Plain balsamic can be substituted for white; the color will be muddy.
- Sales on vinegar are usually unadvertised; check the aisles often through the summer.
- Most vinegar is at a low before Easter. Stock up for the year on jugs and fancier versions if the price is right.
- Check buyers’ clubs, discount stores, and specialty stores like Trader Joe’s for good pricing on better balsamic.
Nuts:
Stock up on dried nuts for the year from fall through the Winter Holiday sales. Keep nuts in the freezer.
- At the grocery store, check the snack, baking, bulk aisles, and discount aisles.
- Discount groceries and buyers’ clubs have good pricing but limited choices.
- Farm & Tractor Supply Stores are some of the best places to shop for both dried fruits and nuts.
Hello and Welcome, All! I hope you’ll enjoy Bosc Pears in Balsamic Reduction. If you have children, feel free to leave the reduction off for them!
Mollie
Bosc Pears with Balsamic Reduction
Bosc Pears with Balsamic Reduction
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Desserts Fruit
- Cuisine: American
Ingredients
Balsamic Reduction:
- 1/4 cup balsamic vinegar
- 1/2 teaspoon butter
Bosc Pears:
- 3 Bosc pears, cored and sliced about 3/8ths” thick
- 1/2 teaspoon butter
- 1 tablespoon brown sugar
- freshly ground pepper, several grinds
- 2 tablespoons chopped pecans, or walnuts, toasted is best
- 2 – 4 tablespoons sour cream
- 1/4 teaspoon fresh thyme leaves, or chiffonade of basil
Instructions
Add balsamic vinegar to a small saucepan and reduce to a syrup, about two minutes of gentle simmering. Watch it closely, and don’t over-reduce – it doesn’t take long with this tiny amount, and the timing will vary widely depending on the surface area of your pan. It should taste good, and be a little darkened and thickened – about a 30 percent reduction. Remove pan from heat and let cool for a minute or two. Add the butter and gently stir until dissolved and incorporated.
For the pears: while the balsamic is reducing, in another pan, add the butter, then the pears, sprinkle with brown sugar and pepper, and saute gently for two to three minutes. until barely softened, taking care not to break them.
Arrange pears on plates, drizzle with the balsamic reduction, sprinkle with nuts, and just a few leaves or bits of herbs. Add a small dollop of sour cream.
Nutrition:
Per Serving: 129 Calories; 5g Fat (31.9% calories from fat); 1g Protein; 23g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.