GINGER-SPICED PEARS
Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 55m
Yield Makes 2kg/4lb 8oz
Number Of Ingredients 7
Steps:
- Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
- Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
- Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber
SPICED PEARS
Steps:
- Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.
Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.
GINGER PEARS
Make and share this Ginger Pears recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
- Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
- With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
- Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
- Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
- When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
- Add the marmalade to the syrup and let boil for 5 minutes.
- Then add in the cognac, and pour the hot sauce over the pears.
- With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
- Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.
PEAR & GINGER SPARKLER
I created this twist on a Bellini when a friend gave me some Asian pears she grew in her backyard. If you like ginger and want more of a kick, try substituting ginger liqueur for the vodka. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Time 30m
Yield 18 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool., Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices.
Nutrition Facts :
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