Sunday Brunch: Fried Pears and Pecans


I should really start taking pictures if I’m going to post recipes. But imagine if you will a plate of pear slices, fried until they are golden brown on both sides, the outside crispy, the inside smooth and sweet, and all of it covered in streusel that tastes amazing. Got it? Good. Here goes. Serves 1.


I slice my pear flat, with slices about 14 inch thick (half a cm). Heat a cast iron skillet on medium until it’s thoroughly warm. Add the butter and salt and brown it. It will start to smell “nutty” and the foam will have mostly settled when it’s ready. When the butter is brown, add the sage leaves and let them fry for a second or three. Then add the pears and arrange in the pan so that they are flat. Let them fry until the surface is golden, about 8 minutes on a side.

Remove the pears with a slotted spoon when they’re done enough for you, and put on a plate. Then quickly toss the pecans in the pan, sprinkle with brown sugar, cinnamon, and nutmeg, and stir around to toast gently till the mixture binds a bit and soaks up the butter.

Spread this mixture over the pears and serve.

This is not in any way, shape, or form a balanced breakfast; but it sure does go amazingly well with coffee or Earl Grey tea.

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