Seckel pears are teeny-tiny pears you can find sometimes at the farmer's market — as sweet as they are cute. I love them, but they aren't the easiest fruit to eat because of the seeds. After just two or three careful bites, you're on to the next one. (Grapes are much more efficient, nom, nom, nom...)
I had at least a dozen Seckel pears aging in my fridge, so tonight I cut them up and sautéed them in butter. I added a little vanilla and a pinch of cinnamon. As they cooked, they seemed to become less sweet, so I added a spoonful of honey and some sugar.
I stopped cooking them when they were soft and covered in gooey sauce. We ate them warm. They were good! Their flavor was more complex than apples cooked this way, not too sweet. I'll make them again sometime, maybe mixing the pears with an apple and/or raisins.
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