Sausages With Sherry Caramel Glazed Pears

• 1/2 cup sugar
• 3/4 cup water
• 1/4 cup Sherry vinegar
• 2 firm-ripe Bosc pears
• 1 1/2 teaspoons fresh lemon juice
• 1 tablespoon unsalted butter
• 3 large shallots, quartered lengthwise
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 pound fresh pork sausages (4 to 8 links)
• 1 tablespoon vegetable oil

1. Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved and washing down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel.
2. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
3. Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
4. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes.
5. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
6. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
7. While pears and shallots are sauteing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes.
8. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.

sugar, water, sherry vinegar, pears, lemon juice, unsalted butter, shallots, salt, black pepper, pork sausages, vegetable oil

Taken from www.epicurious.com/recipes/food/views/sausages-with-sherry-caramel-glazed-pears-235754 (may not work)