Recipe courtesy of Geoffrey Zakarian
Poached Pears with Rosewater, Anise and Ginger
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- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 servings
Ingredients
Directions
- Place a medium pot over medium heat and pour in the wine, ginger beer, lemon juice, rosewater and 1 cup water. Add the ginger, peppercorns, star anise, cinnamon stick and vanilla bean seeds and pod. Stir in a pinch of salt and whisk to combine.
- Carefully place the pears in the pot, then cover with a circle of parchment paper to keep the pears submerged. Bring to just below a simmer and poach until tender, 15 to 20 minutes depending on the size and firmness of your pears.
- Remove the pears from the pot and simmer the liquid to reduce by at least half, about 15 minutes. Remove the vanilla bean and spices. Serve the pears warm with a drizzle of the reduced poaching liquid and some ice cream if desired.
Cook’s Note
Suggested toppings: For savory, crumbled blue or gorgonzola cheese and chopped toasted walnuts. For sweet, whipped cream and caramel sauce.
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