POACHED PEARS IN BRANDY GINGER SYRUP
Most recipes for poached pears say to peel the pears. I like to leave the peel on most fruits when possible. I make these by cooking the whole pear but they can also be done by cutting it in fourths or slices and cooking in the syrup. I use red pears but any type of pear can be used. this can easily be classified a gourmet...
Provided by Kay Marsh
Categories Fruit Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Bring to boil for one minute, stir and turn to simmer.
- 2. Wash and dry pears. Carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover. Turn heat up slightly and set timer for 20 min. check pears after 20 minutes. They should feel slightly soft but intact. If too firm cook for 5-10 more minutes.
- 3. Remove pears from syrup with slotted spoon. Place into individual serving bowls that allow room for syrup. Let cool. Put dried fruit in with syrup and turn to medium heat. Set at low boil slowly for 5-10 minutes or until syrup thickens. Pour slowly over pears, dividing syrup between serving bowls. Let sit while you serve dinner or you can refrigerate if you want to serve them chilled. Delicious
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