sauteed pears and apples


this recipe comes from southern lady magazine, October 2008.  for the thanksgiving holiday this year, i served warmed breakfast fruit alongside french toast.  this fruit was simple to prepare and quite tasty.  i would certainly make it again for a special holiday meal.  it reminds me of warmed fruit served in pleasant hill Kentucky, while staying at shaker village.  the taste is classic and so nice for a thanksgiving brunch.  this dish would keep very nicely in a chafing dish for a holiday buffet.

to make the warmed fruit:

in a large skillet on the stove-top, heat 1/4 cup butter or margarine until melted.  add 1 cup light brown sugar, 1/4 cup honey, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. cook on low to medium heat.  next add 2 granny smith apples which have been sliced in 1/4 inch slices, along with 2 red d’Anjou pears, also sliced.  toss both gently into the mixture to coat.  cover and cook for 10 minutes, stirring from time to time.

next, remove the cover and increase the heat to medium high.  cook for 15 minutes, stirring frequently until the syrup has thickened and the fruit is lightly browned and warmed through. serve warm to guests.

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