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Nov 28 2015

Seasons Of The South: Ginger Poached Pears

By Marilyn Markel for The Island Connection

Ginger Poached Pears

Ginger Poached Pears


2 cups dry red wine

½ cup brown sugar or muscovado sugar

4 thick slices fresh ginger

8 cardamom pods

4 sprigs thyme

12 oz frozen cranberries

4 firm, ripe pears

crystallized ginger, for garnish


1. In a saucepan large enough to fit the pears in one layer, combine the wine, sugar, ginger, cardamom, thyme and berries. Bring to a boil, reduce the heat to medium-low, and simmer for 5 minutes.

2. While liquid is simmering, slice ½ inch off the bottom of the pears to create a flat bottom they can stand up. Peel the pears, leaving the stem intact. Place the pears in the liquid and simmer, turning frequently, until a knife pierces easily.

3. Remove the pears from the poaching liquid. Turn the heat up to medium-high and reduce the liquid to at least ½ and it’s syrupy.

4. Strain the poaching liquid. Drizzle the bottom of soup bowls with the strained poaching liquid. Stand a pear in the center of the bowl and garnish with crystallized ginger. The pears and sauce may also be stored in the refrigerator overnight and served cold.

Serves 4

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