Pan-Cooked Apple and Pears with Maple Sauce

This rich, homey side dish is all about autumn (and fruit): pear, apple, onion, maple syrup—and fresh orange juice to complement the sweetness of the sauce. But complements need balances, and that’s where the tangy, tartness of the vinegar and mustard comes in. 

This simple, fresh-fruit, one-skillet dish comes together in about 20 minutes. I think your diners will find it very inviting.

Serving idea: with braised pork shoulder. Mmmmm.

Serves 4

Ingredients

• 1/2 cup maple syrup
• 1/4 cup fresh orange juice
• 2 tbsp white wine vinegar
• 2 tsp whole-grain mustard
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 firm bosc pears, each cut into 16 wedges
• 1 large, firm red apple, cut into 16 wedges
• 1 very small onion, cut into thin vertical strips
• 1 tbsp chopped fresh flat-leaf parsley

Fruit for the Dish

Preparation

1. Whisk the maple syrup, juice, vinegar, and mustard in a bowl until well combined. Season with salt and pepper and set aside.
2. Heat a large, heavy skillet over medium heat and add the butter and olive oil, swirling to combine.
3. Add the pear, apple, and onion and season with salt and pepper. Cook, covered, stirring occasionally, until the fruit just begins to soften, 8-9 minutes.
4. Add the maple syrup mixture and bring to a simmer. Cook, uncovered, until the fruit is soft and the sauce is slightly reduced, 10 minutes.

Maple Syrup Mixture 

Prepared Ingredients 

Beginning to Cook

Beginning to Soften 

Cooked Mixture

Sprinkle with parsley and serve hot.

Pan-Cooked Apple and Pears with Maple Sauce