Poached Pears in Ginger-Lemon Sauce

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 1 lemon
  • 1 tablespoon fresh ginger, cut in julienne strips
  • 12 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

  1. With a vegetable peeler, pare yellow part only of peel from lemon.
  2. Cut peel into julienne strips to make 1 table- spoon.
  3. 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.
  4. Bring to a boil.
  5. Add pears and more water, if needed, to cover them.
  6. Simmer, covered, until pears are tender when pierced, about 30 minutes.
  7. Put pears in 6 shallow-rimmed dishes or shallow bowls.
  8. On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
  9. Pour syrup over pears.
  10. Cool, cover and chill until cold or up to 2 days.
Most Helpful

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.

KWB May 07, 2007

Fabulous! Made this just as directed and really impressed my dinner guests! The syrup was so good - great trick using the poaching liquid (boiled down) for a beautiful amber glaze. (Hint: the liquid gets kind of foamy and darker in color when it's almost done. Be sure to stir it and watch it carefully.) Very refreshing, light dessert. Perfect!!

Maven in the Making October 24, 2009

I have never had any luck with poaching pears!. This time I decided to cut the pears in half. This worked like a charm. No, they weren't whole but they were cooked, the sauce was delicious and served with whipped cream. Thanks for posting!And everyone thought 1/2 of a pear was right.

Montana Heart Song May 08, 2007