I used mini Seckel pears for this recipe that were about 5-6 cm long. The fruit is a bit denser than normal pears and a little firmer.
De-seed the pears and cut them into small pieces. *If they're mini sized then it's also fine to just cut them in half. If they're regular size then dice them or cut them into 7 mm slices. You can leave the skin on or off, either way is fine.
Heat a little oil up in either a small saucepan or a small frying pan with a lid. Add the pears and cook them over medium heat until browned.
Once browned, pour in the wine, close the lid and steam-simmer the pears over very low heat until soft. This should take 5-10 minutes depending on the size of the pear.
When the pears have softened to your taste, add the butter and sugar and heat them up over strong heat until a caramel forms. Mix this caramel together with the pears and this dish is ready.
If you have them, pomegranate seeds make a beautiful-looking topping. The sweet and sour flavour of the pomegranate and crunchy seeds go deliciously well with glacés.
Story Behind this Recipe
I found some miniature pears at an eco-friendly market. I thought they'd make a cute side dish...
Use whatever pears you like. Well-ripened pears tend to fall apart though so maybe they're not so good. The caramel will be quite hot after heating so be careful not to burn yourself. Please adjust the cooking time depending on the size and firmness of your pears. If you leave firmer pears to steam for a bit after cooking, the residual heat will make them soft all the way through.