Ingredients
- 4 cups water
- 1 1/2 cups sugar
- 2 cinnamon sticks
- 4 thin crushed slices fresh gingerroot
- 2 strips lemon zest
- 6 slightly underripe Bosc or Anjou pears
- candied gingerrot,chopped(for garnish)
- lemon zest(for garnish
Directions
Combine water, sugar, cinnamon sticks,fresh gingerroot slices, and the 2 strips lemon zest in large saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to low. Simmer the syrup for 20 minutes, partially covered. Peel the pears. Rub peeled surfaces with cut lemon. Core and seed with melon baller, leaving stems on. Place pears in poaching liquid. Bring pears and liquid to just under boiling over medium heat. Lower heat and simmer, uncovered, 10 minutes or until slightly undercooked. Remove saucepan from the heat. Let pears stand in liquid for 20 to 30 minutes. Prepare sauce; Remove 1 cup poaching liquid to small saucepan. Bring to boiling; reduce to 1/2 cup. Remove pears to platter. Drizzle with sauce and garnish with chopped candied gingerroot and lemon zest. Makes 6 servings at 56 cents each(back in 1988).
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Submitted 6/13/05.
Source: Family Circle:11/1/88
Submitted By: Linda Wilson
lwilson@gatecom.com
Poached Pears