Ginger Poached Pears
This very simple poached pear recipe makes a wonderful dessert or refreshing breakfast treat when paired with thick Greek yogurt, chopped walnuts and a sprinkle of cinnamon. The pears don’t have to be perfectly ripe for this to be delicious, as they soften and sweeten during the poaching process. You can also try cooking them in pomegranate juice or adding cinnamon or star anise to change the flavor profile. Handy tips- use a melon baller to remove the core and to remove the stem, make a V-shape around it with a paring knife.
- 4 pears, any variety
- 3 Tbsp honey, or to taste depending on the ripeness of the pears
- ½ inch piece of ginger root, peeled and thinly sliced
- 1/4 c water
- Peel pears and cut them in half lengthwise. Scoop out the cores with a melon baller. Make sure you cut away the hard remains of the flower at the bottom of the pear.
- Place the pears in a large saute pan, cut sides up. Add sliced ginger root to the pan.
- Mix the honey and water together. Pour the mixture over the pears.
- Bring the pears to a simmer over medium-high heat. Cover the pan, turn the heat down to low, and gently poach until the pears are tender, about 15 minutes. Occasionally, turn the pears over for even cooking. Add a little more water if the pears look dry.
- When the pears are just tender, turn the heat off and, leaving the lid on, let the pears cool in the pan. They will continue cooking and give out more of their juices as they steam.
- Discard the ginger slices. Arrange the pears on a serving dish, cut side up. Serve chilled or at room temperature with the syrup spooned over the fruit.
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