Pelargoniums: An Herb Society of America Guide

Recipes

Lightly Caramelized Pears ala 'Rober's Lemon Rose'

Well, I must admit that this recipe converted me to actually really enjoy eating scented 
geraniums. These just-barely caramelized pears are sublime on their own. 'Rober's Lemon Rose' scented geranium gives the perfect herbal nuance to this dish, but any of the rose or lemon geraniums would work. Serve them warm or at room temperature. They can be adorned with whipped cream or even vanilla ice cream if desired. Choose pears that are firm and nearly ripe—about 2 days from eating out of hand—Bartlett, Bosc, or D'Anjou will do. 

4 pears serve 4 or 8 depending on whether you want to serve half a pear or a whole one

1 lemon
4 firm, ripe pears
8 scented geranium leaves
8 tablespoons scented geranium sugar
¼ cup water

Remove the zest from the lemon in large strips. Cut the lemon in half and reserve one-half. Peel the pears, halve them lengthwise and remove their cores. Place them in a large non-reactive sauté pan so that they will all fit in one layer. As you peel each pear, place the halves in the pan, cut-side-down, and squeeze a little lemon juice over each pear half (use the juice of half a lemon total). When all of the pears are in the pan, scatter the lemon zest strips over the pears, place the leaves in the pan, and sprinkle the sugar over all.

Cover the sauté pan and place over medium heat. Cook, covered for about 7 or 8 minutes; the liquid in the pan will be bubbling furiously. Remove lid and carefully turn the pears over with a spatula so that the round side is down. Once turned, carefully add the water, shake the pan, and cover. Cook for 7 or 8 minutes more. Turn the pears over once again so the rounded side is up; they may have a few golden brown spots. Test for doneness with the tip of a knife—the pears should be tender—but not mushy.

Remove the pears immediately to a serving platter and scrape all of the lovely caramel, (there won't be much) lemon-zest strips and wilted geranium leaves from the pan over the pears. If you prefer, remove the wilted leaves and garnish with fresh ones. I rather like the ones with the syrup all over them. Serve immediately, slightly warm, or at room temperature.

Recipe © Susan Belsinger

Next recipe: Couscous with Dried Fruit and Rose Geranium

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