Crisp and juicy, Asian pears need little accompaniment. Here I “cold-poach” them in a vanilla-scented liquid that helps them keep their wonderful texture.
- 2 medium asian pears, cored and quartered
- 1 two-inch piece of ginger thinly sliced into rounds
- ½ teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 teabag of a strong black tea such as darjeeling or earl grey
- 4 cup water
Bring ginger slices, vanilla extract, sugar, black tea bag and water to a boil in a small sauce pan. Lower the mixture to a simmer and let it reduce by about 15%. About 30 minutes. You want it to thicken some but not become syrupy. Remove the liquid from the heat and allow it to cool about 30 minutes.
Cut each pear quarter lengthwise into 4 slices, and place them in a large bowl. Pour the cooled vanilla-ginger mixture through a strainer and over the pears. Cover the pears with a piece of plastic wrap laid right on top of the surface of the liquid, pressing along the edges of the bowl to attain a tight seal.
Move the bowl to the refrigerator to “cold-poach” at least one hour, or up to three days.
To serve divide the pears among four bowls, spooning a bit of the liquid on top. serve with wafer style cookies or shortbread.