24 September
In Desserts by Vykintas Bartus
Poached Pears with Ginger
Ingredients
- 4 ripe, firm Bartlett or Comice pears
- 1 cup dry white wine
- 2 tbsps port or red wine
- 3 cups water
- 1/4 cup honey
- 1 cm fresh ginger, peeled and cut into 6 pieces
- 1 vanilla bean, split in half and seeds scraped out or use our vanilla bean powder
Servings: people
Units:
Instructions
- Put all ingresients except for the pears in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes.
- Peel and half the pears lengthwise. use a spoon or melon baller to scoop out the seeds, and use a sharp knife to lift out the fibrous strip from the centre but leaving the stalks in tact. Lay the pears carefully in the liquid- if not fully covered by the liquid place some baking paper on top of the pears to prevent them from browning.
- Cok pears for 15 to 20 minutes- until a sharp knife enters easily but the flesh is still slightly resistant. Let the pears cool in the liquid for 30 minutes. Remove pears using a slotted spoon and place in a bowl, covered with baking paper.
- Cook liquid over a medium heat until syrupy, about 15 minutes. Throw away the vanilla pod and the ginger. Let the liquid cool.
- Place two pear halves in each serving bowl and spoon the syrup over them.
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