Sauteed Pears With Balsamic Vinegar

1. Cut each pear into 8 wedges, removing the core and stem.

2. Melt butter in large skillet over medium heat.

3. Add sugar and pears, stirring gently.

4. Cook until lightly brown, approximately 5 minutes.

5. Remove to plates and drizzle each pear with several drops of balsamic vinegar.

6. Serve warm or room temperature.

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Nutrient	Quantity
Total fats	29.7968 g
Protein	13.2492 g
Carbohydrates	151.6964 g
Energy	857.964 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2249 g
Water	599.6035 g
Aspartic acid	1.7394 g
Calcium, Ca	319.392 mg
Lutein + zeaxanthin	313.28 g
Fiber, total dietary	27.652 g
Carotene, beta	99.68 g
Niacin	4.7013 mg
Vitamin A, RAE	8.92 g
Arginine	1.6558 g
Riboflavin	0.4911 mg
Fatty acids, total saturated 20:1	0.0473 g
Glutamic acid	2.5968 g
Sodium, Na	52.348 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1006 g
Total lipid (fat)	29.7968 g
Manganese, Mn	1.2287 mg
Fructose	45.7104 g
Proline	0.6373 g
Fatty acids, total saturated 16:0	2.6962 g
Sucrose	32.4316 g
Choline, total	36.312 mg
Sugars, total	96.7964 g
Serine	0.6894 g
Fatty acids, total saturated 18:0	1.2328 g
Vitamin B-6	0.2959 mg
Selenium, Se	0.712 g
Ash	5.3253 g
Fatty acids, total saturated 18:1 undifferentiated	11.3149 g
Pantothenic acid	0.7653 mg
Phenylalanine	0.6447 g
Copper, Cu	1.5571 mg
Betaine	1.424 mg
Thiamin	0.8552 mg
Methionine	0.367 g
Iron, Fe	2.8897 mg
Carbohydrate, by difference	151.6964 g
Phosphorus, P	536.916 mg
Folate, total	108.64 g
Tocopherol, gamma	0.2136 mg
Alanine	0.6583 g
Valine	0.718 g
Fatty acids, total saturated 18:2 undifferentiated	13.0546 g
Glycine	0.8246 g
Carotene, alpha	7.12 g
Glucose (dextrose)	18.512 g
Fatty acids, total saturated 14:0	0.072 g
Zinc, Zn	3.5043 mg
Isoleucine	0.5379 g
Fatty acids, total polyunsaturated	13.2927 g
Leucine	0.9537 g
Tocotrienol, alpha	0.1424 mg
Vitamin A, IU	218.2 IU
Folate, DFE	108.64 g
Tryptophan	0.2482 g
Vitamin C, total ascorbic acid	30.616 mg
Phytosterols	56.96 mg
Tyrosine	0.4618 g
Vitamin K (phylloquinone)	31.328 g
Fatty acids, total saturated	4.1898 g
Histidine	0.3286 g
Fatty acids, total monounsaturated	11.4743 g
Threonine	0.5217 g
Folate, food	108.64 g
Cryptoxanthin, beta	14.24 g
Vitamin E (alpha-tocopherol)	0.8544 mg
Magnesium, Mg	107.992 mg
Lysine	0.4636 g
Potassium, K	1082.324 mg
Cystine	0.2302 g
Fluoride, F	15.664 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Pear	4	405.84	108.4376	0.9968
Butter	4 tablespoons	342	15.714	28.8
Balsamic vinegar	0	0	0	0