Mamta's Kitchen

Pears Poached in Ginger Wine

Pears Cooked in Ginger Wine

Mamta Gupta

DessertSweet

A simple and easy, yet delicious dessert to make for a small dinner party. Many versions are available on the internet. Firm varieties of pears like Conference are best, do not use over-ripe or soft pears for this recipe. If you do not have ginger wine, add ginger to ordinary wine. Red wine also works very well; I used to make it in red wine quite often in the 80s and 90s, see last picture. Use a sweet variety of wine. Serves 6 or 12.

Ingredients

  • 12 small or 6 large, firm pears with stalks

  • 1 bottle of ginger wine

  • Juice of a lemon (about 2 tbsp.)

  • A few strands of saffron

  • 50 gm. sugar

Instructions

  1. If using large pears, leave stalks intact. Serving one pear with stalk in a plate looks nice.

  2. Peel the pears. Place in a bowl of water to which lemon juice has been added, to stop discolouration.

  3. Place ginger wine, saffron and sugar in a saucepan and bring to boil. Pears should be covered in wine, so use a pan size that will allow this. Too large a pan will not let them cook covered in wine.

  4. Add pears, bring to boil and reduce heat.

  5. Simmer on gentle heat for 20-30 minutes or until the pears are soft. Turn the heat off.

  6. Lift pears out and place in a serving dish.

  7. Continue to boil the syrup/wine the wine, until it is reduced to half or less, a syrup consistency. Spoon the syrup over the pears.

  8. Serve hot with ice-cream or fresh cream. You can make it in advance, but heat it in a microwave oven for a couple of minutes before serving.

  9. You can garnish pears with flaked almonds, but in my opinion, they are great as they are.

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