The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.
Recipe information
Total Time
30 min
Yield
Makes 4 (main course) servings
Ingredients
Preparation
Step 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.
Step 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).
Step 3
Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
Step 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.
Step 5
Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
Step 6
Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
Step 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.
Step 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.
