Stephen Ceideburg
6 Bosc or Anjou pears *
2 Lemons, cut in half
6 c Water
1 1/2 c Granulated sugar
2 Whole cinnamon sticks
8 Quarter-sized slices fresh
-ginger **
1 tb Minced candied ginger ***
*slightly underripe, peeled, halved and cored **
smashed with flat sided knife or cleaver *** available
at Asian markets, gourmet stores and some supermarkets
Rub pear halves with cut lemon to prevent browning and
set aside. Combine water, sugar, cinnamon and ginger
in large non aluminum pan. Heat until boiling. Reduce
heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce
heat until liquid is just under a boil and poach pears
until just tender, 12 to 15 minutes. (Knife will
pierce center easily.) Remove pears with slotted spoon
and let cool slightly. Arrange cooked pears on serving
dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and
reheat liquid until boiling. Cook until liquid is
reduced to thick syrup, about 25 minutes. Let cool
slightly. Pour warm syrup over pears. Sprinkle with
candied ginger and serve. You may also serve with
scoops of vanilla or ginger ice cream.
Per serving: 280 calories (1 percent from protein, 98
percent from carbohydrate, 2 percent from fat), 1 gram
protein, 74 grams carbohydrate, 1 gram fat, 0
cholesterol, 8 milligrams sodium.
