Calvados-Caramelized Pears

This is a very simple, yet decadent recipe that is perfect for celebrating Fall with your breakfast, dessert, or a sweet snack. Choose firm to slightly ripe pears for this. Any more than a little bit soft and the pear will turn to mush when you cook it (although that would be nice, too, as a sauce!). I used a D’Anjou pear.

If you’ve never had Calvados, it’s a lovely apple or pear brandy from France. It’s nice to drink by itself or in cocktails, slightly sweet and fragrant of apples. I love cooking and baking with it, as it adds a nice warm appley-ness.

I spiced these with a little cardamom, which I find goes very well with pears. You can use spice(s) of your choice or leave them out for a pure pear experience.

You can enjoy these caramelized pears on ice cream, custard, yogurt, on pancakes or waffles, or even with pork chops or mild sausages such as bratwurst, for a nice sweet-savory contrast. I had mine on a nice warm bowl of oatmeal with a drizzle of cream for a breakfast treat, with a couple of breakfast sausages.



1 Pear, such as D’Anjou

2 Tbsp Butter

1-2 Tbsp Sugar

Approx. 1/4 Cup Calvados (I didn’t measure)

Optional – 1/2 tsp ground Cinnamon and/or 1/2 tsp ground Cardamom, or spice(s) of your choice


1. Slice pear into medium-thick slices, length-wise. Melt butter over medium heat until starting to sizzle. Add pear slices and sugar, and saute, stirring occasionally, until the pear slices start to soften.

2. Add Calvados (carefully) and stir, deglazing the bottom of the pan, and then allow the alcohol to simmer, soaking into the pears, until it is burned off. If you choose to add spice(s), stir them in towards the end.

3. Enjoy them warm right away, or cool if you can wait that long! (I think they are best warm, like the filling of a pie…)


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