Ginger Pears

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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