Glazed Apples and Pears

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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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)


  1. 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.
  2. Copyright 2001 Television Food Network, G.P. All rights reserved

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