Prep 1 hr
Cook 20 mins
- 1 cup water
- 1 1⁄2 cups sugar
- 2 lemons, rind of, finely grated
- 3 tablespoons lemon juice
- 2 -3 tablespoons finely diced candied ginger, finely diced
- 6 medium pears, firm
- 1⁄3 cup orange marmalade
- 2 tablespoons cognac or 2 tablespoons rum or 2 tablespoons Bourbon
- Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
- Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
- With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
- Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
- Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
- When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
- Add the marmalade to the syrup and let boil for 5 minutes.
- Then add in the cognac, and pour the hot sauce over the pears.
- With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
- Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.
I'm a huge Maida Heatter fan too, and have made this out of her cookbook -- it's just wonderful. Wonderful. I only wish she had published more cookbooks! Thanks for posting this; everyone should try it!