Poached Pears with Ginger
Cold poached pears make a light dessert any time of the year. I
add star anise and some fresh gingerroot to the poaching liquid
along with the usual cinnamon stick and lemon for a Chinese flavor.
A good company dessert, the pears can be prepared a few days
Leftover cooked pears can be served with Berry Sauce, plain or
with a scoop of ice cream.
- 1 cup sugar
- 3 cups water
- 1 cup white wine
- Juice of 1 lemon
- 2 2-inch pieces of lemon zest
- 1 4-inch cinnamon stick
- 1 2-inch piece gingerroot, sliced
- 2 star anise
- 6 firm pears, preferably Anjou or Comice
- Place sugar, water, wine, lemon juice, lemon zest, cinnamon
stick, gingerroot and star anise in a saucepan just large enough to
hold all of the pears in a single layer.
- Bring the liquid to a boil, stirring occasionally to dissolve
the sugar, and cook for about 5 minutes to allow the spices to
flavor the liquid.
- Core the pears. You can either leave them whole or cut them
into halves. Carefully place the pears in the boiling liquid,
adding more water, if necessary, to cover them.
- Return the liquid to a boil. Cover the pan and reduce the heat
to low. Simmer the pears gently until they are just tender, 10 to
20 minutes, depending on the ripeness of the pears.
- Using a slotted spoon, remove the pears from the liquid and set
aside. Increase the heat to high and boil to reduce the liquid to
about 2 cups. Strain the sauce, discarding the solids.
- If serving hot, place the pears in individual serving dishes
and spoon some sauce over each.
- If serving cold, place the pears in a bowl, pour the sauce over
them and refrigerate, covered. The pears will keep for 2 to 3 days
in the refrigerator.
Susanna Foo Chinese Cuisine
The Fabulous Flavors and Innovative Recipes of
North America's Finest Chinese Cook
by Susanna Foo
Photography by Louis B. Wallach
October 15, 1995
30 full-color photographs throughout
Reprinted by permission.
Susanna Foo Recipes
- Recipes for a Celebratory Home Menu
- Additional Recipes from Susanna Foo
- Susanna Foo and Chinese New Year
Chinese and Lunar New Year Handbook
This Archived Page created between 1994 and 2001. Modified August 2007