Pan-fried spiced pears
The perfect accompaniment to venison sausages or venison medallions and an autumn coleslaw. By Kathy Paterson, photography by Eva Kozub
teaspoon ground cinnamon teaspoon ground cumin or use whole cumin seeds teaspoon freshly grated nutmeg 2 ripe but firm pears (we used
Beurre Bosc) 1 tablespoon olive oil
Combine the spices in a medium bowl. Cut the pears into quarters. Core, then peel and slice evenly.
Heat the oil in a large frying pan over a medium heat. Add the pears in a single layer and pan-fry for 5 to 6 minutes, turning once, until softened and golden brown. Serve as a side dish.
10 minutes 5 to 6 minutes
4 as an accompaniment