Poached Pears In Ginger Lemon Syrup
|Fresh ginger||1 Tablespoon, cut into julienne strips|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||3 Cup (48 tbs), peeled|
|Firm pears||6 Medium, peeled, leave stems attached (Bartlett or Anjou variety, 3 inches in diameter)|
Poach fresh whole pears in an infusion of ginger and lemon, then chill them to create an elegant dessert that's refreshingly light.
With a vegetable peeler, pare zest (colored outer layer of peel) from lemon.
Cut peel into enough thin 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 of the water.
Bring to a boil over high heat.
Add pears and more water, if needed, to cover fruit.
Reduce heat, cover, and simmer until pears are tender when pierced (20 to 30 minutes).
With a slotted spoon, transfer pears to 6 shallow rimmed dishes or bowls.
Increase heat to high and boil syrup, uncovered, until reduced to 1 cup (about 25 minutes).
Pour syrup over pears.
Let cool; then cover and refrigerate until cold (about 1 1/2 hours) or for up to 2 days.