GINGER POACHED PEAR IN LINGONBERRY BROTH

Ginger Poached Pear in Lingonberry Broth image

Provided by Marcus Samuelsson

Categories dessert

Yield 4 servings

Number Of Ingredients 18

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4 tablespoons. sugar
Juice from 1 lemon
2 quarts cold water
1 cinnamon stick
1 1/2 tablespoons. fresh ginger
1/2 cup white wine
4 small pears, peeled
3 sheets phyllo pastry
2 tablespoons. melted butter
4 vanilla beans (soaked in cold water to soften)
2 cups lingonberries
1 cinnamon stick
2 cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 cup brown sugar
Zest from 1 orange
2 cups water

Steps:

Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
Pat pears dry with kitchen towel.
Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings