Poached Pears In Ginger Lemon Syrup Recipe
Summary
Ingredients
| Lemon | 1 | |
| Ginger | 1 Tablespoon, cut into strips | |
| Sugar | 1/3 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs), peeled |
Directions
Poach fresh whole pears in an infusion of ginger and lemon, then chill them to create an elegant dessert that's refreshingly light.
With a vegetable peeler, pare zest (colored outer layer of peel) from lemon.
Cut peel into enough thin strips to make 1 tablespoon.
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 of the water.
Bring to a boil over high heat.
Add pears and more water, if needed, to cover fruit.
Reduce heat, cover, and simmer until pears are tender when pierced (20 to 30 minutes).
With a slotted spoon, transfer pears to 6 shallow rimmed dishes or bowls.
Increase heat to high and boil syrup, uncovered, until reduced to 1 cup (about 25 minutes).
Pour syrup over pears.
Let cool; then cover and refrigerate until cold (about 1 1/2 hours) or for up to 2 days.
With a vegetable peeler, pare zest (colored outer layer of peel) from lemon.
Cut peel into enough thin strips to make 1 tablespoon.
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 of the water.
Bring to a boil over high heat.
Add pears and more water, if needed, to cover fruit.
Reduce heat, cover, and simmer until pears are tender when pierced (20 to 30 minutes).
With a slotted spoon, transfer pears to 6 shallow rimmed dishes or bowls.
Increase heat to high and boil syrup, uncovered, until reduced to 1 cup (about 25 minutes).
Pour syrup over pears.
Let cool; then cover and refrigerate until cold (about 1 1/2 hours) or for up to 2 days.
Chef
