Glazed Apples and Pears

Total Time:
40 min
20 min
20 min

6 servings

  • 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)
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • 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.

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