A few months back, a dear friend of mine brought me a real treat: Sucre roux a la Coriandre. Basically, it's a coriander-infused sugar, and it's scrumptious. I wasn't quite sure what to do with it, initially, but since, I've used it in a fig-poaching liquid as well as to caramelize Asian pears. Both are real delights.
Last night I served the caramelized pears atop homemade spiced apple butter -awesome- and last week I put them on pan-roasted salmon. Also delish. Though I've not tried this with other pears or apples, I suspect the result would be equally tasty. I started with Asian pears because I like their crunch and thought they'd hold up well during cooking. They do.
This sugar is made by Terre Exotique. I think you could approximate it by whisking some freshly ground coriander into unrefined sugar.
Slice the Asian pear into thin rounds and slivers- about 1/8" thick- working around the core.
In a 10" skillet over medium-high heat, melt the butter. When it's bubbling, sprinkle the sugar over it and then layer in your pear rounds and slices; they can touch or slightly overlap but make sure they have room to really caramelize and cook.
Lower the heat to medium-low and cook, flipping occasionally, until the pears are fragrant, cooked through but still a tad firm, and have taken on a golden brown hue.
In the photo above, you'll see that I served these with some homemade spiced apple butter as a side dish. They're also quite nice on pan-roasted or grilled salmon; in that instance, place them atop the salmon before cooking or midway through so that they adhere slightly to and share their fruity, sugary goodness with the fish.