Ginger and Honey Poached Pears
Ingredients:
75g golden caster sugar
3 tbsp honey
small pinch (6-8 stamens) saffron
2 strips lemon zest
5cm piece fresh root ginger, sliced (don't bother peeling)
6 perfect, just-ripe pears, peeled
3 pieces of stem ginger in syrup, finely shredded
a little lemon juice to taste

For the Ginger Cream (optional):
finely grated zest and juice of 1 lemon
large pinch of ground ginger
2 tbsp syrup from the stem ginger jar (see above)
2 tbsp amontillado sherry
285ml double cream
1-2 tbsp icing sugar
2-3 pieces stem ginger, finely chopped

Directions:
1. Place the sugar, honey, saffron, lemon zest and ginger in a saucepan which is just big enough to take the pears standing upright (but don't put them in yet). Add 300ml water, then bring to the boil and simmer, gently, for 10 minutes. Add the pears and more hot water if necessary to just cover them, then poach, very gently, until tender (10-20 minutes) and leave to cool in the syrup.
2. Transfer the pears to their serving bowl. Then strain the syrup into a saucepan and reduce by hard boiling until the liquid is very syrupy. Cool, then remove the ginger and stir in the shredded ginger and lemon juice to taste.
3. Pour the syrup over the pears and let them chill for 3-4 hours, spooning the syrup over them from time to time.
4. For the Ginger Cream, mix together the lemon zest and juice, ground ginger, syrup from the stem ginger jar and the sherry. Leave to stand for 1-2 hours then add the double cream and whip until softly stiff. Sweeten to taste with icing sugar and stir in the stem ginger.

Cook's tip: the pears may be prepared well in advance and chilled overnight. Remember to spoon the syrup over them again just before serving.

Prep Time: 30
Cook Time: 270
Serves: 6
Calories: 149
Carbs:
Fat:
Protein:

Source: Tesco

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