Honey Ginger root Poached Pear Recipe

Written by Kenneth LeeAugust 16, 2020

Table of Contents:

How To Make Poached Pears

Poached pears are a delicious autumn dessert, and they’re easy to make. Sally shows us how..
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Recipe Details:
Serves 4.
Prep time: 10 minutes.
Cook time: 50 minutes.
Cooling time: 1 hour.
Cals: 208/ Fat 0.16g/Sat fat 0.0g/ Sugar 52.08g/Salt 0.
150g light brown soft sugar.
500ml water.
4 cloves.
1 lemon, partly pared and partly zested.
2 cardamom pods.
1 cinnamon stick or cassia bark.
1 star anise.
4 firm but ripe blush pears.
1. Place the sugar, cloves, lemon parings, zest and juice, cardamom, cinnamon and star anise in a saucepan. Add the water, stir and bring to the boil. Simmer for 5 minutes and then leave to infuse for a few minutes, whilst preparing the pears..
2. Peel the pears from the stalk to the base. Trim off the base so that the pears can stand easily..
3. Place the peeled pears in the sugar syrup and simmer for 20 minutes or until just tender and the pears are starting to become translucent..
4. Carefully lift the pears out of the syrup. Boil the syrup for a further 20-25 minutes or until the liquid has reduced right down, is glossy and coats the back of a spoon..
5. Return the pears to the syrup and carefully turn in the pan to coat and give them a glossy sheen. Lift the pears onto a serving plate. Drizzle with syrup before serving.

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Korean Steamed Pears (Baesuk: 배숙)

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http://www.maangchi.com/recipe/baesuk.
Let’s meet a new Korean food called baesuk!: ).
Baesuk, as its name indicates, it’s cooked pear (“bae” = pear” and “suk” = cooked). There are 2 types of baesuk: steamed whole pear and cooked pair punch, like sujeonggwa. Today I’m showing how to make the steamed pear, sometimes called baejjim (“jjim” = steamed) or baekkuljjim..
Since I posted my ginger tea recipe and explained that it’s a home remedy for colds, stomachaches, and nausea (it sounds like panacea, yeah?), many people have asked me to post more recipes that are not only delicious but have medicinal qualities and are healthy. Baesuk is great for colds, especially sore throats and coughs. It’s also a delicious sweet snack or dessert. Yes, it’s very delicious! I love the texture of cooked pear..
If you serve baesuk for a loved one who has a severe cold, say this: “I made Korean baesuk for you. Have this whole pear and the juice on the bottom, then your cold will be gone!” If you serve baesuk as a dessert, you can say, “you want some Korean style dessert? Baesuk is waiting for us!”.
I’m going to show you how to make baesuk with a Korean pear, and also with a small bosc pear, which is easier for some people to find and is the perfect portion for a dessert. Enjoy the recipe and please let me know how yours turns out, and how you serve it to your loved ones..
Ingredients: 1-2 servings.
a 1 pound Korean pear.
2 tbs honey.
1 ts ginger, grated.
½ ts cinnamon powder.
1 tbs pine nuts.
2 jujubes (optional), pits removed.
Directions:
Rinse the pear in cold water and pat dry..
Make a lid by slicing 1 inch off the top..
Scoop out the core and the seeds with a small spoon..
Fill it up with honey, ginger, cinnamon powder, and jujubes.
Put the sliced lid back on the pear and put it in a heat-resistant bowl. In the video I’m using a soup bowl..
Steam the pear about 1 hour over medium high heat..
If you’re trying to cure a cold, serve it hot, with a small spoon. Otherwise, you can serve it hot or chill it in the fridge before serving..
Bosc pear baesuk:
If you make baesuk with a bosc pear, the directions are the same but you only need to steam it for 30 minutes. And because the pear is smaller, the ingredients need to be scaled down:
1 bosc pear.
1 tbs honey.
½ ts ginger, grated.
¼ ts cinnamon powder.
2 ts pine nuts.
1 jujube (optional), pit removed

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Pear Honey

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If you have a lot of pears and you like pineapple then you will love this! Its good on toast or biscuits or pancakes or chicken or pork. You could also put it on top of ice cream or use it as a topping for cake. I hope you try this. Thanks for watching and please subscribe..
Pear Honey.
8 cups chopped and peeled pears (I used Bartlett).
1 20 ounce can crushed pineapple (I used no sugar).
7 cups sugar.
1 tablespoon of lemon juice.
1 teaspoon of butter.
You can cook this down over a few hours to get the desired thickness. I used Certo and still had to cook it an hour to get it the consistency that I wanted. If you are canning the Pear Honey then please go by the recommended procedure according to the guidelines on your Certo or Sure Jell instructions or the Ball Blue Book on Canning or the USDA Complete Guide to Canning.

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Caramelised Apples and Pears Gordon Ramsay

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Gordon Ramsay’s dessert recipe for caramelised apples and pears with ice cream on The F Word…
Season 3 of Gordon Ramsay’s The F Word

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How to make Poached Pears

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Cinnamon and Ginger Poached Pears, a real treat!
These are super easy to make and will leave you with a ‘restaurant’ quality dessert..
Perfect to make ahead as well!
Ingredients:
5 firm pears (Bosc, Doyenne, Packhams are all fine).
2 cups of sugar (can do half brown half white sugar).
2 cups of water.
1 cinnamon quill.
1 inch of fresh ginger (sliced).
2 tsp of vanilla extract, or 1 whole vanilla bean.
2 Tbs of honey.
juice half a lemon.
Custard to serve with optional.
Enjoy!

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giada poached pears

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giada!!!

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GINGER HONEY POACHED PEARS | How to Make Recipes | Easy To Learn

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Read: Chicken, Vegetable and Ginger root Soup Recipe

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Ingredients. 4 medium firm bosc pears. 4 cups water.

3/4 cup honey. 1/2-inch piece fresh ginger, peeled and sliced. 2 cups plain low-fat Greek yogurt. 4 tablespoons cooled pear poaching liquid. 1/2 teaspoon vanilla extract.

Place in an ungreased 13×9-in. baking dish. Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears.

Bake, uncovered, 25-30 minutes or until tender, basting occasionally.Simmering chunks of pears in water spiced with fresh ginger, ground cinnamon and mixed spice makes them into something special. No added sugar is needed as the pears are sweet enough on their own. Eat them warm for dessert, or cold for breakfast. (I LOVE them with plain Greek yogurt and some roughly chopped hazelnuts or almonds for crunch).Scrape in the seeds from the vanilla bean and add the bean to the saucepan.

STEP 2: Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer over medium-low heat for fifteen to twenty minutes, turning occasionally, until the pears are tender.As each pear is peeled, dip into the lemon water to prevent darkening and stand it in the ginger liquid in the slow cooker.

Cover and press the on/off button to turn the unit on. Set time to 4 hours and press. Low. When pears are tender, turn slow cooker off. Allow pears to cool in poach-ing liquid.

Chill in liquid.Arrange the pears in a circle inside the pan, cut sides up, thin ends towards the center. Mix the sugar, ginger root and water together in a pan.

Bring to a boil. When the sugar has dissolved, pour the liquid and ginger slices over the pears.Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.

Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.Combine water, honey and spice mix in Chef Series II 2.5L saucepan.

Bring to the boil, reduce and simmer 2 minutes. Add pears and cook, covered on medium heat for 8-10 minutes, or until tender. Remove pears to a plate with a KP Scoop and Drain.

Reduce liquid for 8 minutes, or until thick and syrupy. Strain and drizzle over pears.Arrange the sliced pears in 2 rows.

Beat the eggs, milk, 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a shallow dish; soak each piece of bread in the egg mixture and arrange atop the pears.Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger.

Let cool. Serve two pear halves in each bowl; spoon syrup over pears.Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger.

Bring to boil for one minute, stir and turn to simmer. Wash and dry pears.Place pears in the center of foil on top of the jam (it’s OK if the wedges separate a bit), and fill them with 1 tablespoon nuts, 1 teaspoon margarine, 1 teaspoon apple juice concentrate, 1/2 teaspoon ground ginger, and 1/2 teaspoon citrus zest. Set the pears upright and wrap them in.Step 1. Put 500ml water in a pan with the sugar, cinnamon and ginger.

Bring to the boil. Reduce the heat slightly and bubble for 5 minutes. Remove from the heat.If you like jam, you’ll love this recipe for a sweet homemade nectar. Sweet and spreadable with a hint of ginger, this pear honey is wonderful on toast or biscuits.

Also makes for a wonderful gift, especially during the holidays.Poached Pears in Honey, Ginger and Cinnamon Syrup. All Pear Recipes Ideas.

Recipe Tips: Riesling Poached Pears. Photo Gallery | 4 Photos. Farmhouse Fruit Leather.

Video | 02:00.

List of related literature:

Gather 1 quart chopped ripe pears; half a lemon, sliced thin, the seeds removed; about 2 cups sugar; 1 cup water; and 1⁄2 cup chopped candied ginger.
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them by Katie Letcher Lyle Falcon Guides, 2010
If you are serving coeur a la crème with pears, add chopped preserved ginger in syrup – about 6 knobs—and use ginger syrup instead of sugar to sweeten, 4 tablespoons (3 cup) to start, a little more if you like.
from Jane Grigson’s Fruit Book by Jane Grigson, Yvonne Skargon, et. al. UNP Bison Books, 2007
Gather about half a gallon of ripe pears; chop enough to make 1 quart of fruit; half a lemon, sliced thin, the seeds removed; about 2 cups sugar; 1 cup water; and 1/2 cup chopped candied ginger.
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking by Katie Letcher Lyle Falcon Guides, 2016
Add the grated ginger and 2 tablespoons honey, thenpour the mixture overthe apples.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D. Chelsea Green Publishing, 2014
Stir til blended in a saucepan: 4 cups APPLE JUICE and ‘/, cup HONEY, 1 pound DRIED MIXED FRUIT, 1 cup CRANBERRY-APPLE JUICE, 1/, cup RAISINS, 2 CINNAMON STICKS, 6 thin LEMON SLICES and 6 thin ORANGE SLICES.
from Cooking for Healthy Healing: The healing recipes. Book two by Linda Page Traditional Wisdom, 2002
To the honey mixture, add the eggs, lemon juice, and, if using, zest and stir to combine.
from Encyclopedia of Jewish Food by Gil Marks Houghton Mifflin Harcourt, 2010
Heat 1 tablespoon grated fresh ginger and ¹∕ teaspoon ground cinnamon with sugar mixture and stir pears into liquid along with cranberries.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
Six pound flour, 2 pound honey, 1 pound sugar, 2 ounces cinnamon, 1 ounce ginger, a little orange peel, 2 tea spoons pearl-ash, 6 eggs; dislblve the pearl-asli in milk, put the whole together, moisten with milk if necessary, bake 20 minutes.
from American Cookery by Amelia Simmons Applewood Books, 1996
Combine the pears, raspberries, /2 cup of the sugar, the lemon juice, lemon zest, and cardamom in a large bowl.
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich Harvard Common Press, 2011
add the honey, lemon zest, butter, and milk and mix gently.
from The French Women Don’t Get Fat Cookbook by Mireille Guiliano Atria Books, 2010