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.
Ginger Tea Poached Pears
Yields: 2 servings
Prep time: 15 min
Cook time: 20 min
6 cups water, divided
2 ginger tea bags
1 cup white
1 cup granulated
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
desired, water may be substituted for the white wine.
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
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.