Sausages with Sherry Caramel Glazed Pears |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening. Ingredients:
1/2 cup sugar |
3/4 cup water |
1/4 cup sherry vinegar |
2 firm-ripe bosc pears |
1 1/2 teaspoons fresh lemon juice |
1 tablespoon unsalted butter |
3 large shallots, quartered lengthwise |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 pound fresh pork sausages (4 to 8 links) |
1 tablespoon vegetable oil |
Directions:
1. Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved and washing down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel.
2. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
3. Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
4. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes.
5. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
6. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
7. While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes.
8. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.
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