Ingredients:

  • 2 lbs Bosc or Anjou pears
  • 3 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh rosemary, finely minced
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, smashed

Instructions:

  1. Core the pears and slice them into uniform 1-inch wedges. Pat the pears dry with a paper towel to remove excess moisture for a better sear.
  2. Heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and smells nutty.
  3. Add the smashed garlic clove to the butter for 60 seconds to infuse, then remove and discard the garlic.
  4. Place pear wedges in a single layer in the pan. Cook undisturbed for 3–5 minutes until a mahogany crust forms, then flip and repeat.
  5. Reduce heat to medium. Stir in the fresh thyme, rosemary, salt, and black pepper. Toss gently for 2 minutes until fragrant and pears are tender.
  6. Turn off the heat and immediately drizzle with lemon juice, stirring once more to deglaze the pan and coat the fruit.