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Caramelized Pears


This glistening topping of red Anjou pears and honey lends color and flavor to our Honey Cake.

  • Yield: Makes about 2 cups

Photography: Charlies Schiller

Source: Martha Stewart Living, September 2004


  • 1 tablespoon unsalted butter
  • 1/4 cup sugar
  • 1 3/4 pounds red Anjou pears, cut into 1/2-inch-thick wedges (or 1/4-inch-thick wedges if pears are firm)
  • 1/4 cup best-quality honey


  1. Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.

Reviews Add a comment

  • nutellacrepe
    27 SEP, 2008
    I liked this better than the spice cake (from scratch) they were originally paired with. It's a more nutritious way to top a cake than icing and pairs very well with spice cake from a box mix. I suspect it would adapt well to a slow cooker which would minimize the need to check it constantly. The Anjou pears are important because otherwise the pears will break down into something more akin to chunky apple sauce than elegant pear slices in a caramelized sauce (though still tasty).