Bosc Pears with Balsamic Reduction

Bosc Pears with Balsamic Reduction

I love to bake, especially for special occasions – I’ll pull out my magazines, watch the shows, leaf through cookbooks for weeks before a Holiday, anticipating making glorious desserts.  But for everyday – well, I’m still trying to lose those same pounds, and I like to keep things simple AND frugal. Still, though, sometimes you just want a little sumpin, sumpin.

Bosc Pears with Balsamic Reduction

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.

Pears can be a bit persnickity sometimes – you wait and wait for them to ripen then turn your back and they’re gone…this recipe can take a pear that’s not quite ripe or one that’s gone just a touch too far. The prettiest rendition is with a pear that’s just right, so if looks matter, remember, a pear waits for no man.

Generally, I have almost everything on hand for this recipe, except, perhaps, the pears themselves. Just raid the pantry and the fridge – the tangy sour cream really plays off the rest of the flavors, but a nice Greek yogurt works well, Creme Fraiche, of course, and if you like sweet, a little vanilla ice-cream can always stand in.

Bosc tend to be firmer than most pears (and a little pricier) and will stand up to the saute, but any pear can work, here. Just look for them on sale. The balsamic is the big variable. Use the best as you see fit, but it is utterly delicious with plain old grocery store balsamic. I think this recipe ran around $1.50 to make.

Bosc Pears with Balsamic Reduction

Bosc Pears with Balsamic Reduction

Bosc Pears with Balsamic Reduction

  • Servings: 4
  • Difficulty: easy
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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

Add balsamic vinegar to a small saucepan and reduce to a syrup, about three 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.

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.

From the kitchen of

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area isPocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.


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.

Put Your own Spin on it: 

  • Bosc Pears with Balsamic Reduction would be marvelous with a good ice-cream.
  • Creme Fraiche would be a wonderful replacement for the sour cream.
  • I imagine this would be good with a touch of cinnamon in the pears.
  • Because pears go so well with almond, toasted almonds would be a good substitution for the pecans or walnuts.

My Pay off:

Bosc pears with a Balsamic Reduction is a not too sweet or too calorie laden dessert that took minutes to prepare, yet still felt a little special.

Hearing from you makes my day! Comment below.

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