Gingered Poached Pears
It’s time for the Dark Days Valentine’s Day Challenge, where we were tasked with making a dessert with as many local ingredients as possible. I will admit to considering going back to my Christmas SOLE cookies; I was feeling a little lazy. Then I thought I’d make an apple crisp, or something like that. The market is full of apples these days. And pears. I love pears.
Then, as I was wandering around Mom’s Organic Market, I stumbled upon some organic ginger syrup. I do love pears and ginger. And thus I decided to poach some pears for my honey.
This was my first time poaching pears and I now wonder why I haven’t been doing it for years. Sure, peeling the pears was a bit of a pain, but from there on this dessert was easy peasy, and so pretty. From start to finish, it takes about 1/2 hour to poach the pears. Then you can cool them and serve them whenever you’re ready. You can top them with anything…ice cream, whipped cream, chocolate sauces, caramel. The possibilities are endless. I made two versions (pictured with descriptions). My favorite was the pear with apple butter. It was like eating an iced cream sundae. Rick like the pears with whipped cream best. The dog didn’t get to try it (much to her disappointment).
I did keep it local or organic. Local: pears, cream, apple butter, honey. Organic: ginger syrup, nutmeg, cinnamon stick, vanilla.
Recipe: Gingered Poached Pears
Summary: Ginger and pear are a great team in this easy, elegant dessert.
- 4 large Bosc pears, or six smaller pears
- About 1 quart of water (enough water to cover the pears in the pot)
- 2/3 cup Organic Ginger Syrup
- 2 Tbs raw, local honey
- 1 tsp vanilla (if you have vanilla beans, even better)
- 1 cinnamon stick
- Peel the pears, cut in half and scoop out the core.
- In a 2 quart pot, bring the water, ginger syrup and honey to a low boil. Add the vanilla and cinnamon stick.
- Add the pear halves and completely submerge them. Cover them with a piece of parchment paper with a hold cut out in the center to allow the steam to vent*.
- Reduce heat to a gentle boil/simmer. Cook for 15 to 20 minutes until the pears are cooked through.
- Remove from heat and let cool in the liquid.
- Store in the refrigerator, covered and in the liquid until ready to eat.
I got the basic instructions on how to poach pears from David Lebovitz. I especially loved his tip on using the parchment paper.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
Copyright © Susan Rose.