Top Review by KWB
I was looking for a healthier/lower sugar dessert for a friend. I used some bizarre Eastern European 'bosc'-ish pears and they worked okay. In the 3 or 4 hours between making them (and straining them from their poaching liquid and putting them in a bowl with a lid and leaving them at room temperature) and then finally serving them, they oxidized a bit and took on an very, very light grey-brown hue, but that could be that I just didn't poach them long enough or that my pears were not as suitable for poaching as other varieties. I waited to pour the poaching syrup over them, so maybe that was the problem. It was my first poached pear voyage, so I'm pretty satisfied.
- 1 lemon
- 1 tablespoon fresh ginger, cut in julienne strips
- 1⁄2 cup sugar
- to taste water
- 6 medium Asian pears, peeled with stems attached (2 1/2 to 3-inches diameter) (firm)
- to taste lightly sweetened whipped cream (optional)
Directions See How It's Made
- With a vegetable peeler, pare yellow part only of peel from lemon.
- Cut peel into julienne strips to make 1 table- spoon.
- Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
- Bring to a boil.
- Add pears and more water, if needed, to cover them.
- Simmer, covered, until pears are tender when pierced, about 30 minutes.
- Put pears in 6 shallow-rimmed dishes or shallow bowls.
- On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
- Pour syrup over pears.
- Cool, cover and chill until cold or up to 2 days.