Stuffed Monster Heads
Special Poached Pears with Gingered Cream
I prefer pears prepared very simply in order to let their wonderful flavor and aroma dominate. This dish accentuates the pear flavor but is interesting enough to tempt even the most sophisticated palates. You can serve the pears without the cream if desired.
zest from 1 lemon
1 cup dry white wine
2 tablespoons sugar
2 tablespoons honey
1 split vanilla bean
1 cinnamon stick
1/8 teaspoon ground ginger
6 bosc pears
juice from 2 lemons, with 1 tablespoon reserved
1 cup heavy cream
ground ginger to taste
In a large heavy saucepan combine the lemon zest, wine, sugar, honey, vanilla bean, cinnamon stick, ginger, and 2 cups water. Bring mixture to a boil, then reduce heat. Simmer for 5 minutes. Peel the pears carefully, leaving the stems intact. Roll the peeled pears in the lemon juice, making sure to coat them thoroughly. Place the pears in the liquid and cook for 25-35 minutes, flipping the pears every so often, until the pears are soft. Remove pan from the heat and let the pears cool for an hour in the syrup. Remove the pears from the pan and place in a serving dish with the stems up. Return the syrup to the stove and cook until it is reduced to 1 cup. Add the lemon juice and mix. Pour the syrup over the pears and chill overnight. Whip the cream and desired amount of ginger until fluffy. Serve along side the pears.
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