Penn Herb Wellness Guide
Braised Pears with Soy-Ginger Glaze
Serve this delightful side dish with grilled pork tenderloin, chops, or chicken.
Ingredients
- 4 Tbs (1/2 stick) unsalted butter, melted
- 3 Tbs soy sauce
- 1 Tbs grated fresh ginger root
- 1/2 cup packed golden brown sugar
- 1/4 tsp cayenne pepper
- 4 firm but ripe Bartlett or Bosc pears, peeled, halved lengthwise, and cored
- 2 Tbs unseasoned rice vinegar.
Directions
- In a 10-inch saut 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 and 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.
Nutrition Facts
Calories 195
Calories from Fat 99 (51%)
(18%)Total Fat 12g
(37%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(10%)Cholesterol 31mg
(20%)Sodium 490mg
(6%)Potassium 226mg
Total Carbohydrate 25g
(15%)Dietary Fiber 4g
Sugars 12g
Sugar Alcohols 0g
(4%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.