Pear Ginger Poached Fruit (Printable)

Juicy pears simmered in ginger and citrus-infused syrup, perfect warm or chilled.

# What You’ll Need:

→ Fruit

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

→ Poaching Liquid

02 - 2 cups water
03 - 1/2 cup granulated sugar
04 - 1-inch piece fresh ginger, sliced
05 - Zest of 1 lemon
06 - 2 tablespoons lemon juice

→ Garnish (optional)

07 - 1 tablespoon crystallized ginger, finely chopped
08 - Fresh mint leaves

# How-To Steps:

01 - In a medium saucepan, combine water, sugar, sliced ginger, lemon zest, and lemon juice. Bring to a simmer over medium heat, stirring until sugar dissolves.
02 - Add pear halves to the poaching liquid, ensuring they are mostly submerged. Cover and simmer gently for 20 to 25 minutes, turning pears occasionally, until tender but still holding shape.
03 - Remove pears with a slotted spoon and set aside. Increase heat and reduce poaching liquid for 5 minutes until slightly thickened.
04 - Arrange pears on serving plates, drizzle with the reduced syrup, and sprinkle with crystallized ginger and fresh mint, if desired. Serve warm or chilled.

# Expert Advice:

01 -
  • It rescues pears that are just past their crisp prime and turns them into something silky and elegant.
  • The ginger adds a quiet heat that sneaks up on you in the best way, without overwhelming the delicate fruit.
  • You can serve it warm on a cold night or chilled when you want something light and refreshing.
  • Itss naturally gluten-free and vegetarian, so almost everyone at the table can enjoy it without fuss.
02 -
  • Dont rush the poaching—if the liquid boils too hard, the pears can turn mushy on the outside while staying firm in the center.
  • Always taste the syrup before drizzling it, because depending on your pears sweetness, you might want to add a squeeze more lemon juice to brighten it up.
03 -
  • Use a vegetable peeler to remove the pear skins in long, smooth strokes so you dont lose too much fruit.
  • If your pears are really ripe, cut the poaching time by 5 minutes and check them early—you want them tender, not mushy.
  • A squeeze of the reduced syrup over the pears right before serving makes them glisten and look absolutely stunning on the plate.

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