The delicate sweet taste of pears is showcased in this simple and beautiful dessert. To gentle the effect of the fruit sugar on our blood chemistry, the pears are poached in a lightly spiced broth, with ginger for strength, cinnamon for warmth, and lemon to aid the body in assimilating the sugars. The overall effect is a dessert that relaxes and nourishes the body.
Makes 4 servings
Place ginger on the bottom of a pot that will hold the pears. Take a thin slice off the bottom of each per so it will sit flat. Arrange pears in pan on top of ginger. Add enough water to cover pears; add cinnamon stock, lemon zest, mirin, and rice syrup. Cover, and bring to a boil. Turn off heat, remove cover, and drape cheesecloth over the surface of the water to keep pears submerged. Cool to room temperature. Remove pears and arrange, on flat ends, on a plate.
Strain pear-cooking liquid, reserving 2 cups. Bring reserved liquid to a boil over medium heat, and boil until reduced by half and slightly thickened.
Spoon thickened sauce over pears, and serve immediately.
Cook’s Tip: For added richness, I often melt ½ cup non-dairy, dark chocolate chips and drizzle over each pear.