Ginger Poached Pear in Lingonberry Broth

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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.
  2. Pat pears dry with kitchen towel.
  3. 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.
  4. 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.


  1. Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
  2. 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