7 OR LESS
Braised pears with soy sauce

Associated Press

Typically, poached or braised pears are served for dessert, says cookbook author Diane Morgan, but here she treats them more as a vegetable side dish, or perhaps a relish.

This combination of pears with soy sauce, ginger root, a touch of cayenne, and a splash of rice vinegar, is "the most delectable side dish you've ever tasted," the Oregon writer said.

"Forget the usual meat-and-potato combo — serve these braised pears with grilled pork tenderloin or chicken," she says. Or use your own imagination to guide you to other great pairings.

Braised Pears with Soy-Ginger Glaze

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger root
• 1/2 cup packed golden brown sugar
• 1/4 teaspoon cayenne pepper
• 4 firm but ripe bosc pears, peeled, halved lengthwise, and cored
• 2 tablespoons unseasoned rice
• vinegar

In a 10-inch saute pan over medium heat, melt the butter. Add the soy sauce, ginger, sugar and cayenne pepper. Stir until the sugar is melted and the ingredients are well combined; then reduce the heat to medium-low. Add the pears, cut side down, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a microwave-safe serving dish.

Bring the liquid in the pan back to a slow boil and add the vinegar. Simmer the sauce until it is thick and syrupy, about 3 minutes. Pour the sauce over the pears and serve immediately or set aside until ready to serve (reheat in the microwave just before serving).

Serves 4.

Cook's note: The dish can be made 1 to 2 days before serving. Refrigerate in a covered container. Serve with grilled pork tenderloin, chops, or roast or grilled chicken.