Poached Pears With Asian Spices
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups sugar
- 3star anise
- 5slices ginger
- 2cloves
- 13-inch cinnamon stick
- 4pears
Nutritional analysis per serving (4 servings)
657 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 168 grams carbohydrates; 8 grams dietary fiber; 144 grams sugars; 2 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar and spices with 5 cups water in a medium saucepan (large enough to accommodate the pears upright), and turn heat to high. Peel pears, leaving stems on, then core them.
- Step 2
Lower pears into the water, and adjust heat to gentle simmer. Cook pears, turning them every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually 10 to 20 minutes. Turn off heat, and cool pears in liquid.
- Step 3
Place pears on serving plates. (At this point they can also be covered and refrigerated up to a day; they should be brought to room temperature before serving.) Reduce the poaching liquid to about a cup (it can also be stored for a day), then spoon a little over each pear before serving.
Private Notes
Comments
A dinner party favorite in our home. The perfect light accompaniment to the Sicilian Beef Ragout recipe lfrom 2014. It's easily prepared wile the Ragout slow roasts. I serve only using one qurtee of the sauce placed on bottom of the dessert plate. I then drizzle the pears with a mixed berry coulis which adds color and tastes lovely with the star anise, ginger, cinnamon & cloves. Top the stems with two mint leaves for a nice presentation.
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