Ginger Pear Poached Fruit (Printable)

Tender pears simmered in a fragrant gingery syrup with fresh and candied hints, ideal for a light finish.

# What You’ll Need:

→ Fruit

01 - 4 ripe but firm pears, peeled, halved, and cored

→ Syrup

02 - 3 cups water
03 - ½ cup granulated sugar
04 - 2 oz fresh ginger, peeled and sliced
05 - 2 tablespoons lemon juice
06 - 2 tablespoons candied ginger, finely chopped

→ Garnish (optional)

07 - 1 tablespoon chopped pistachios
08 - Extra candied ginger, finely chopped

# How-To Steps:

01 - Combine water, sugar, fresh ginger slices, and lemon juice in a large saucepan. Place over medium heat and bring to a gentle simmer, stirring occasionally until sugar completely dissolves.
02 - Add prepared pear halves to the simmering syrup. Cut a parchment paper circle to fit the saucepan and place directly on top to keep pears submerged during cooking.
03 - Maintain a gentle simmer for 20 to 25 minutes until pears are tender when pierced with a knife but still hold their shape. Avoid boiling vigorously to prevent breaking.
04 - Using a slotted spoon, carefully transfer pear halves to a plate or serving dish. Set aside while finishing the syrup.
05 - Add finely chopped candied ginger to the remaining syrup. Continue simmering uncovered for 5 to 10 minutes until syrup slightly reduces and intensifies in flavor.
06 - Remove saucepan from heat. Discard the fresh ginger slices from the syrup using a slotted spoon or strainer.
07 - Arrange pear halves on serving plates. Spoon warm ginger syrup generously over each portion. Sprinkle with chopped pistachios and additional candied ginger if using. Serve warm or refrigerate to serve chilled.

# Expert Advice:

01 -
  • The double ginger creates this incredible warming spice that lingers beautifully after each bite
  • Its elegant enough for dinner parties but simple enough for a quiet Tuesday night treat
02 -
  • The parchment paper trick is not optional, it keeps the tops of the pears from drying out while they poach
  • Let the syrup reduce properly, otherwise you will end up with watery pears instead of glossy ones
03 -
  • Use a vegetable peeler to remove the ginger skin instead of a knife, it saves so much of the flesh
  • If you want extra heat, add a pinch of ground ginger to the syrup in the last few minutes of reduction

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