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Poached Pears in Ginger Lemon Syrup


1 lemon
1 tablespoon fresh ginger, cut in julienne strips
1/2 cup sugar
water
6 medium firm Asian pears, peeled with stems attached (2 1/2 to 3-inches diameter)
lightly sweetened whipped cream (optional)

With a vegetable peeler, pare yellow part only of peel from lemon. Cut peel into julienne strips to make 1 tablespoon. Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water. Bring to a boil. Add pears and more water, if needed, to cover them. Simmer, covered, until pears are tender when pierced, about 30 minutes. Put pears in 6 shallow-rimmed dishes or shallow bowls. On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes. Pour syrup over pears. Cool, cover and chill until cold or up to 2 days.



STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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