Sausages with Sherry Caramel Glazed Pears

By mirandavoegeli

Ingredients

• 1/2 cup sugar
• 3/4 cup water
• 1/4 cup Sherry vinegar
• 2-3 firm-ripe Bosc pears, peeled, quartered lengthwise, and tossed with 1 teaspoon fresh lemon juice
• 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 hot Italian sausages (8 links)
• 1 tablespoon vegetable oil

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

If broiling the sausage, turn on the broiler and preheat the oven to 350F.

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).

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 sauteing, cook sausages. If broiling, place in the oven and rotate every 4 minutes, for a total of 12 minutes. If cooking over the stovetop, place sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet. Cover and cook 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.