Refreshing and simple, a perfect way to end a meal on a light note, with the ginger contributing to help digestion.
Poached pears are a classic, yet can be interpreted in so many different ways. Here the cardamon and ginger bring a refreshing twist. You might use ground cinnamon and cinnamon stick instead of the cardamon.
4 pears – either d’Anjou for softer texture or Bosc for firmer texture
1/2 tsp ground cardamon
1 Tbsp grated fresh ginger
12 cardamon pods
2 cups water
1/2 cup agave syrup
Prepping the ingredients. Wash the fruits. Cut the citrus into relatively thick slices. Peel and half the pears. Core the center to remove the hard part and seeds. Using a melon baller is a useful tool for this task. Set aside.
Grating the ginger. I recently learned a tip for keeping fresh ginger on hand at all times in the kitchen: store it in the freezer and grate it frozen as needed.
When it comes to peeling or scraping ginger, this is a matter of personal preference. Once washed and scrubbed, you might peel it with a peeler or scrape it with a spoon in its intricate shapes. Although, I have to admit that since seeing my friends from Japan leaving the skin on the root, I have been doing the same.
Place the water, agave syrup, cut citrus, grated ginger, cardamon in a large pot and bring to a boil. Lower the heat and simmer for about 10 minutes to infuse all the flavors of the poaching liquid.
Add the pears and return to a boil. Lower the heat again and simmer for about 20-30 minutes, until the pears are soft. Depending on whether the pears were hard initially, this might take a little longer. Just check with the tip of a sharp knife. You should not feel any resistance when the blade cuts through the pear.
Once the pears are ready, turn off the heat and let cool. When the pot reaches room temperature, transfer to a bowl, cover, and refrigerate until serving time. This dish is best eaten cold.
Serve by itself in its own juice, or accompanied by ginger cookies, ‘Pain d’Epice’, or a chocolate ganache. Enjoy!