Ginger and Honey Poached Pears
recipe
Ginger and Honey Poached Pears
No commentsIngredients
- 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
Serves:
6
Preparation:
30
Cook Time:
270
Total Time:
300min
Directions
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- 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 l water, then bring to the boil and simmer, gently, for minutes. Add the pears and more hot water if necessary to just cover them, then poach, very gently, until tender (- minutes) and leave to cool in the syrup.
- 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.
- Pour the syrup over the pears and let them chill for hours, spooning the syrup over them from time to time.
- 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 hours then add the double cream and whip until softly stiff. Sweeten to taste with icing sugar and stir in the stem ginger.
Source: Tesco
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