Ginger Tea Poached Pears - Poached Pear Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook

This is an easy-to make and a very delicious poached pear recipe. If you like poached pears as I do, you will definitely love this recipe.

Poached Pear

More of Linda's great Pear Recipes.
 



Ginger Tea Poached Pears

Recipe Type: Pears, Dessert, Wine
Yields: 2 servings
Prep time: 15 min
Cook time: 20 min


Ingredients:

6 cups water, divided
2 ginger tea bags
1 cup white wine*
1 cup granulated sugar
1/4 teaspoon salt
2 ripe (not soft) Pears with stems (Bosc, Bartlett, Anjou, or Comice)
Peel of one orange, cut into 4 to 6 pieces
4 whole cloves
Mint leaves for garnish

* If desired, water may be substituted for the white wine.


Preparation:

In a large bowl, bring 2 cups water just to a boil. Add ginger tea bags, remove from heat, cover, and let steep 10 minutes. Discard tea bags.

In a large pan (large enough to hold the pears either laying on their sides or standing upright), add white wine, ginger tea, remaining water, and sugar; bring just to a boil. Add salt, orange peel, and cloves.

Peel pears, leaving stems intact, and cut a thin slice from bottom of each to enable pear to stand upright when served. Arrange pears on their sides in poaching liquid; add enough additional water as necessary to just cover pears. Cover pan with a smaller-sized lid, making sure that it rests directly on the pears (the smaller lid keeps the pears submerged, thus guaranteeing even cooking). Reduce heat to low and simmer, turning them occasionally, approximately 15 to 20 minutes or until pears are tender (judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance). Don't poach for too long as the pears will quickly disintegrate to mush.

When done, carefully transfer pears with a slotted spoon to their serving dishes; cover with plastic wrap and refrigerate until ready to serve.

Strain the orange peel and cloves from the poaching liquid; reserve orange peel. Increase heat to medium-high and boil liquid approximately 30 to 45 minutes or until the liquid is reduced to 3/4 to 1 cup and slightly syrupy (watch carefully so it does not burn). Remove from heat and refrigerate sauce until ready to serve.

To serve pears, pour approximately 1/4 cup syrup over each chilled pear. Garnish with the orange peels (they are now candied and can be eaten) and a sprig of mint leaves.

Makes 2 servings.

 

 



What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy