SAUSAGES WITH SHERRY CARAMEL GLAZED PEARS

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Sausages with Sherry Caramel Glazed Pears image

Categories     Fruit     Pork     Pear     Meat     Sausage     Sherry     Fall     Shallot     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 11

1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pound fresh pork sausages (4 to 8 links)
1 tablespoon vegetable oil

Steps:

  • 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.
  • 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).
  • Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
  • 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.
  • Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
  • Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
  • 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.
  • 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.

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