| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
- 3 Bosc pears (about 1 1/4 pounds)
- Juice of 1 lemon
- 1/4 cup unsalted butter
- 3 tablespoons sugar
- Grated zest of 2 oranges, plus their juice
- Two 3-inch-long cinnamon sticks
- 2 tablespoon Calvados, Apple Jack, or brandy (optional)
Instructions
- Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 234 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 27 g |
| Protein | 1 g |
| Cholesterol | 20 mg |
| Sodium | 3 mg |
Reviews
I made this as a pre-Thanksgiving test run to see how my husband and I liked it and it was delicious. I used 1 teaspoon of honey instead of 2 teaspoons of sugar but should have added at least 1 1/2. This would probably be good with a little brown sugar and maybe even some raisins too. I’ll be making this to go with our Thanksgiving dinner. Thanks Foodnetwork!