Honey Ginger root Poached Pears

Written by Kenneth Lee 2020-08-12

Table of Contents:

Caramelised Apples and Pears Gordon Ramsay

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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GINGER HONEY POACHED PEARS

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How To Make Poached Pears

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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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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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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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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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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.Bring the apple cider, water, cinnamon and ginger to a boil in a large saucepan. Add the pears, reduce heat to a simmer and cook for 25-30 minutes until tender, turning the pears as needed to cover with liquid. When pears are tender, remove from heat and set aside.

Read: Steps to make Homemade Ginger root Tea

Let pears cool completely in the liquid, then remove.Baking Directions: In a saucepan large enough to hold all the pears, combine the wine, simple syrup, cinnamon sticks, honey and ginger. Scrape in the seeds from the vanilla bean and add the bean to.

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.These ginger-spiced poached pears with honey-sweetened crème fraîche make a lovely end to any meal. Firm winter pears are ideal for this because they hold their shape.

Eat either warm or at room temperature. This is good made in advance so that the pears have.Core each pear half by scooping out the center with a melon baller or spoon. 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.Ingredients.

Ingredient Checklist. 1 cup dry white wine. 2 tablespoons port or full-bodied red wine. 3 cups water. 1/4 cup honey.

1 piece fresh ginger (3/4 inch), peeled and cut crosswise into 6 slices. 1 vanilla bean, split in half lengthwise and scraped. 4 ripe, firm Bartlett or Comice pears.Preparation Peel the pears and cut them in half lengthwise. Scoop out the cores with a teaspoon.

Make sure you cut away the hard Mix the sugar, ginger root.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.Poached Pears in Honey, Ginger, Orange zest and Cinnamon syrup is a dessert made from pears poached in sugar syrup and served with vanilla ice cream, chocolate syrup and crystallized violets. This is a German dish and is known as Poire belle Hélène.

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.

Carefully core from the bottom, keeping pear intact and stem on.Divide the reserved pear balls and pieces, ginger, dates, honey, and peppercorns (if using) between the 4 pear “bowls.” Transfer 1 bellflower root bundle and 2 tablespoons of the reserved soaking.For the poached pears: 1) In a saucepan large enough to hold all the pears, combine the wine, simple syrup, cinnamon stick halves, honey, and ginger.

Scrape in the seeds from the vanilla pod and add the pod and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the.Place the juice, champagne, ginger, rosemary, cinnamon, star anise and honey into a saucepan.

Heat over a low temperature until just simmering. Add the pears, cover and leave to simmer for an hour. Remove from the saucepan and serve drizzled with honey.Stir until the honey is dissolved, then add the ginger, cloves, and cinnamon stick.

Place the pears inthe 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.

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
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
Put the pears, ginger, lemon zest and juice, and sugar in a wide, 6 to 8quart preserving pan.
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff, Rinne Allen ABRAMS, 2016
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
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
Put the wine, sugar, and lemon zest in a small, deep saucepan just large enough to hold the pears upright.
from The Country Cooking of France by Anne Willan, France Ruffenach Chronicle Books LLC, 2012
Bring apples, raisins, currants, brown sugar, butter, orange peel, if using, orange and lemon zest and juice, cinnamon, allspice, ginger, cloves, salt, and 1 cup cider to boil in saucepan over medium-low heat.
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2013
The possibilities are endless: In addition to the traditional vanilla and ginger, many other and less expected flavorings are perfect with pears, such as rosemary, sage, cardamom, honey, and elderflower.
from The Blue Chair Jam Cookbook by Rachel Saunders Andrews McMeel Publishing, 2010
And there’s a little flavor bonus—if you save the pears’ poaching syrup and boil it down with a bit of honey, you’ll have a wonderful syrup to drizzle over each slice of tart.
from Baking: From My Home to Yours by Dorie Greenspan HMH Books, 2013
PeArS: Stir 6 cups water, sugar, orange peel, and vanilla in heavy medium saucepan over medium heat until sugar dissolves.
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild Andrews McMeel Publishing, LLC, 2010

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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104 comments

Malalar 2020-08-12 - 17:28

Ramsey always looks like a jumpy little kid that desperately needs to go pee.

Guzil 2020-08-13 - 19:12

jujube = korean date. They’re fruits since they have seeds inside them:). There are fresh green ones and the one she’s using are partially dried korean dates.

Kazil 2020-08-14 - 23:07

Was surprised to find Sally instead of Fleur and Mike. Don’t get me wrong, Sally did a fine job but I thought Fleur and Mike were the cooking hosts. Will they return as hosts or was their stint just for the few episodes we’ve already seen? BTW, the poached pears look delicious!

Shaktiramar 2020-08-15 - 21:42

I didn’t have jujube or pine nuts. So I skipped jujube and replaced pine nuts with chopped pecans. Still tasted delicious.

Datius 2020-08-16 - 18:15

they took the battery out of that camera’s compartment and stuffed it with cocaine

Dalagra 2020-08-17 - 01:07

Sugar, apples, pears, black pepper, star anise, cloves, butter, cinnamon stick, Calvados (don’t know what that is), apple juice, icecream

Tojazahn 2020-08-18 - 09:21

Sounds wonderful and I’d love to try and cook that but if I try to “flambe” my food with any type of liquor and create a flame I’ll set off all the fire alarms in my apartment:):)

Malataur 2020-08-19 - 00:00

yeah It sounds great for Halloween! Something creepy stuff inside? lol

Mightwing 2020-08-19 - 13:12

Well thanks, but that isn’t really a reply. I was really curious.

Cezius 2020-08-20 - 20:20

Hey Maangchi! Thanks for sharing. I have a different pear recipe. I never heard of Pear soup so I’m really excited about this recipe. Looks amazing ❤️��

Mozil 2020-08-21 - 15:57

I work at a bubble tea shop and we make a honey ginger peach drink that people love to buy when they have a cold. This seems really similar! I gotta try this next time I get sick.

Voodoolabar 2020-08-22 - 13:03

How well does this work without the booze?
And would brown sugar work better than plain sugar. I tried making it with normal sugar and I burnt it it, but it went great with the brown sugar.
I don’t have cinnamon sticks in my home but I do have cinnamon powder, is that too different?

Does anyone know the exact measurement that are used? As a know nothing beginner, I never know if I’m using too much or too little of something.

Magedefender 2020-08-23 - 02:33

it’s hard to find pine nuts at my place.. can I choose any nuts? like almond maybe?

Bludterror 2020-08-23 - 13:54

All those ingredients, I couldn’t be bothered, quicker to open a tin of pears

Sinscar 2020-08-25 - 06:35

Indonesian caption was submitted by one of my viewers! Thanks a lot! https://www.youtube.com/timedtext_video?bl=watch&auto=yes&ref=wt&v=EzPf6WDmKEc&nv=1

Auri 2020-08-25 - 21:03

what did he mean when he said black pepper star anis AND (CLOUBS) what nis CLOUBS

Landantrius 2020-08-26 - 13:37

how many seconds does the ice cream last on those caramelised fruits? 5 seconds? damn you must be fast to eat this shit..

Thunderbreaker 2020-08-27 - 20:52

What type of calvados? There is a lot and i cant found what he use. HELP ��

Vikinos 2020-08-28 - 19:23

Can I use agave instead of honey? What else can I use instead of jujubes? Would figs work maybe? Can I get the jujubes at Super Hmart (Korean grocery store by my home)?

Silvershaper 2020-08-29 - 00:16

Thank you, Maangchi! I made this right now for my boyfriend whose not feeling well & I also have a very sore throat with a cough. So delicious & happy to know it has a medicinal value too! I didn’t have a steamer so I read some comments below that recommended just using a pot with a safe bowl that can fit inside the large pot without the boiling water from the pot getting inside the small bowl. Anyways, it came out great! I didn’t get to include the jujube or pine nuts but will try that next time. Thank you! ^_^

Ishnzan 2020-08-29 - 23:18

apples are okay. Pears were originally used because of the vitamins and supplements in the pear that help with curing colds and etc.

Sharan 2020-08-31 - 06:43

More than the recipe, I resonated with “…they will always remember your love.”
My mother had 6 children (and always, always so many friends at our house) and she didn’t like to fuss with cooking beyond getting everyone fed.
(She worked and was is an amazing mother, planned and organized, involved and devoted, so I will never complain.)
We do have a few family recipes that are very old and somewhat complicated.
When I became old enough to show an interest, my grandmother was SO HAPPY to find that one of us very much wanted to learn these recipes.
I cooked with both my grandmother AND my grandfather to learn their family recipes and to translate them to modern times. (No wood-fired stoves or milk taken directly from the cow, etc.) I still smile when I think of my grandfather stealing a pastry, hot from the oven, knowing that my tiny (under 5′) grandmother would charge at him and chase him in circles, trying to smack him while tears of laughter rolled down his face. Those were happy times, and my memories of cooking with them are precious to me.

None of my other 5 siblings cared to do this, so now, at every holiday, I MUST make these dishes. (My husband’s family asks for them as well. We’ve been married for 35 years.)
These recipes are important to my family, a memory of tastes of the past, time gone by and of those who are no longer with us.
When I make the recipes that my grandparents taught me, all of us remember their love. I think that we remember their own grandparent’s love when we make them as well. How far does this chain extend?
I will be a grandmother myself soon. The child is a boy, but…my grandfather was a good cook with savoury dishes. I hope that I will continue the tradition that they passed to me when I was small and learning their more complicated recipes under their watchful eyes.
Sometimes food is about getting people fed.
Sometimes food is about tradition, memory and love.
Eat, enjoy, feel the love, pass it on.

Muran 2020-08-31 - 20:25

Hair sister I am an Indian house wife stayed in Dubai I regular watch your receipes all are very nice the way of your cooking is very adorable and it bring us very positive energy

Molace 2020-09-01 - 03:37

Just ordered korean pears for 27€ to make these steamed pears haha

Kulalv 2020-09-03 - 00:31

Can I use an apple instead of Korean pear? I can’t find any in the shops…

Thorad 2020-09-03 - 16:04

If I use electric double boiler instead of steamer, how much time does it take to cook the Korean pear?

Landagra 2020-09-04 - 04:49

it seems really good:) thanks maangchi………….even im not korean but i realy love korean food <3

Griswyn 2020-09-05 - 08:33

Great video!! Found your channel from Kneady Homestead. I have my eye on that canner, gotta convince the hubby first.:) keep the videos coming!

Ballajurus 2020-09-06 - 02:59

This is why he is, who he is!!!
Always 110 %. Keep it up Master chief

Mojas 2020-09-07 - 03:16

If Gordon Ramsay was a fire instructor:

We are going to demonstrate how dangerous gasoline is by igniting it. We have a tray of gasoline here and a heat source.
*shakes the tray impatiently* *roaring flames engulf a bunch of people in the distance* *people are in terror, families are destroyed*
Oof, jesus…

Kalkis 2020-09-08 - 08:13

My dad would make this when I was sick to make me feel better and I probably know this isn’t for you to help from not being sick but it helps me he usually makes this 5 times every moth and it is so yummy!!

Kenara 2020-09-08 - 19:48

he is the most foul mouthed chef i have ever heard………….but i respect his cooking

Moranis 2020-09-09 - 10:30

I love eating Korean pears they might be my favorite fruit! Now that I know another way to enjoy them I can’t wait to try this! Thank you!

Shabei 2020-09-09 - 20:09

Thank you so much for sharing this!!!! Great recipe!!! Question: is pine nuts necessary? Any alternative? And I don’t have the steam pot, how can I make it? I only have a regular pot from ikea and a rice cooker..:(

Gholbithis 2020-09-11 - 19:32

Last month, I discovered this youtube channel of yours maangchi and yep!! honestly you really did captivated my attention and now I can’t get enough off you. You’re so great and so lovely. Love, Maria from Philippines <3

Diremoon 2020-09-11 - 21:45

I’ve been looking for this recipe ever since I watched 3 dads and one mom! thank you, Maangchi!

Malobandis 2020-09-12 - 17:02

어렸을때 감기걸리면 엄마가늘 해주던거네요 까맣게 잊고 있었는데 망치님 영상보니 생각나네요 올겨울은 감기하면 꼭한번 해바야겠어요��

Golabar 2020-09-13 - 06:15

I’m going to try this soon, it looks so good. I’ll make it for my mom because she loves pears!

Dorinadar 2020-09-14 - 05:55

Vietnamese caption is up now! One of my viewers submitted the caption! Thank you very much!

Auge 2020-09-15 - 00:00

maangchi can I replace pears with apples? Apples are more abundant in my place more than pear. i’m from canada. what do you think how long will I steam the apples?

Akilkis 2020-09-16 - 23:46

Seems easy. Gonna try. I think matches with simple pie or icecream

Mezisar 2020-09-17 - 11:42

Anyone who will do this just be careful about the caramel cause if it burns then the dessert is shit

Ariurin 2020-09-18 - 15:55

That’s like asking, why use apples and pears instead of just apples, or why use star anise and cinnamon? It’s just the recipe. I understand you are just curious so if you questioning the flavor profile, there isn’t an answer except that’s what he felt like. It could have been Triple Sec, it could’ve been rum, it could’ve been scotch. When you ask “why use Calvados”, the word that comes to mind is “pedantic”.

Akiran 2020-09-19 - 00:58

What alcohol is he using?

This guy should be a chef or something.

Opidwyn 2020-09-20 - 08:02

how dare youtube put a commercial in the middle of a 1:41 video…

Shalizius 2020-09-20 - 22:32

어렸을때 감기걸리면 아빠가 해주던 배숙이 생각나네요. 배숙자체도 따뜻하고 좋지만 만든사람의 마음을 생각하면 더 따뜻해집니다.

Thorgaath 2020-09-21 - 15:37

That looks nice but do you have to put nuts in it? Because i don’t like nuts.

Dardred 2020-09-22 - 19:44

ahhh i just tried making this tonight and it is SOOO YUMMYYY and naturally sweet!!!! (added a little too much ginger this time, but it was still sooo yummy)
Thanks for all your videos!!! I love them all and I want to try so many!!:]

Thodred 2020-09-23 - 21:37

I tried this once, ND I puked when I ate the catastrophe I made

Shakalrajas 2020-09-23 - 23:56

It might not be very traditional but I think you could replace the jujubes with dried dates, thanks for this lovely recipe Maangchi <3

Redfang 2020-09-24 - 15:42

Just made Baeeuk, I was going to poach some pears as a desert but I only had one, so I figured I would make this….its sooooo gooood XD nice and sweet with a bit of spice from the ginger

Hulore 2020-09-26 - 05:19

Gosh is everything so fast I get headhache. I like Gordon but he had to relax 😉

Bragore 2020-09-27 - 03:54

Get this editor some ritalin. It’s a recipe we’re trying to follow, not a Paul Greengrass fight scene.

Dothis 2020-09-27 - 16:38

You can skip jujubes if they are not available. Agave sounds great to me. Pear, ginger, and honey or sugar is important ingredients for this. Good luck!

Got 2020-09-28 - 00:02

aliz (YouTube) submitted Hungarian caption for my Hungarian speaking viewers! Thank you so much!

Tejinn 2020-09-29 - 09:42

The Asian pear we have in japan is called the nashi (梨) pear. So u could have used that instead of a korean pear or a bosc pear

Saril 2020-09-30 - 12:39

Hi Maangchi, I just bought a box of Korean bae and it was not good =( Is there a way you can know if the bae is good? Like smelling it?

You are my hero!!

Landazius 2020-10-01 - 00:20

OMG!!! I just went to the market here in Trinidad and found these pears!!!! I am SOOOO making this.

Kezel 2020-10-01 - 10:51

Greek caption is available now! Sofia Anna submitted the caption for our Greek speaking viewers! Thank you so much!

Mulmeena 2020-10-03 - 08:38

sounds like a version my chinese family has been making for years.

Bluedweller 2020-10-03 - 15:03

I saw this in one korean movie…to serve someone with cough. Does it cure cough?

Kazragul 2020-10-04 - 00:11

“Oh Jesus”

It’s funny that he still gets surprised by how hot it flames when he adds the calvados

Kazijas 2020-10-04 - 19:08

Hi Maangchi,I really love watching you cook and like Korean food <3

Rainbeard 2020-10-06 - 07:50

is jujube same as dates? can i replace pine nut with another kind of nut?

Arashikazahn 2020-10-07 - 18:02

Could you use a green pear? I’m just curious… This looks so good!! I’mma try to make it soon!!

Gavilore 2020-10-08 - 14:40

I don’t have an Asian market in my town but the regular market had Korean pears one day. My stepdad bought me one and it was delicious! I wish they had them all the time… ��

Mnetus 2020-10-09 - 10:08

Pears
Apples
Core
Peel
Not ripe
Chop
Seasoned caramel
Sugar
Butter
Spices
Alchahol
Apple juice

Vujar 2020-10-09 - 14:59

it might be the american in me, but I would eat that with icecream. the recipe really is similar to how we make baked apples in my family, just minus the pine nuts and the ginger and replace the ju jubes //sp?// with raisins.

Kazill 2020-10-11 - 03:11

Who’s bright idea was it to play the loud ass music in the background!? Seriously!

Spellfire 2020-10-11 - 08:35

my mom used to cook steamed pear with rock sugar when I had a sore throat. Ill have to try your version sometime! I like the honey, ginger, and red date combo

Faujar 2020-10-12 - 15:08

Hello. What if I don’t have calvados what can I use instead?
Thanks.

Singrove 2020-10-13 - 02:32

That looks amazing. I’m going to try this. Thanks for sharing! <3

Volkis 2020-10-14 - 13:09

It is Autumn in Hong Kong. I like to try it. Thank you for sharing. ^^

Tejora 2020-10-14 - 17:23

I just made this! It’s so yummy! How did you know to steam the Korean pear longer? How soft should it be? I wonder if I should cook mine longer next time.

Dugor 2020-10-15 - 07:18

The alcohol is called “Calvados”
https://www.google.com/search?q=calvados&404handler=true

Centrius 2020-10-17 - 03:30

aaaah the sounds it makes when you’re digging out the seeds makes me want a Korean Pear soooo bad!

Hulore 2020-10-18 - 01:34

Really great but not for the everyday cook. That’s about 25$ to make. Where do I get those ingredients? I’m started my own cooking show for regular people on low incomes.

Bluewalker 2020-10-18 - 21:16

I really don’t like ginger. What is another ingredient I can use?

Anahuginn 2020-10-19 - 18:15

yeah I got all that, but. @Gordenramsy is there a simpler version?

Zulkikinos 2020-10-20 - 14:07

Hello Maangchi! The steamed pears look so tasty, thank you for uploading this video. Do you think I could steam apples like this. Greetings from Belgium.

Mezijinn 2020-10-21 - 15:05

The star anise served on the plate could be dangerous if the person you’re serving it to doesn’t know how hard it is haha

Rockhammer 2020-10-22 - 00:20

Looks like you’re adding a fresh date to the pear, is that right?

Madar 2020-10-22 - 01:52

This is like if your ginger/persimmon/cinnamon punch and a pear had a baby! Xoxoxo

Samulkis 2020-10-23 - 21:53

Caramelised Apples and pear desserts are awsome. That’s good for ME.

Bagrel 2020-10-24 - 06:44

At 5:52, how much longer do you cook the Asian pear for? 30 minutes + another?? minutes. Thanks, great video!

Goldstone 2020-10-25 - 16:55

Hi were Fruitcorp Fruit Hampers, We just loved Sally and would love more cooking from her.

Forcefury 2020-10-26 - 14:32

This was legit the easiest tutorial i have ever followed. Not sarcastic, i am being serious

Bakus 2020-10-27 - 09:59

asian pears are freaking amazing. they’re like a delicacy over here

Lightmaster 2020-10-28 - 03:47

Wahh looks so good!!! Does the baesuk taste better if you add jujube? And does it matter which order you put the ingredients in? I can’t wait to make this! I love pears but haven’t tried Korean or Bosc pear so I’m excited to try it soon!!

Beazelas 2020-10-28 - 17:00

hello! what type of thing is the jujubes? is it fruit, or nut? what does this taste like? the recipe looks great, just curious about jujubes?

Kasar 2020-10-29 - 00:25

Skip them. Importan ingredients for this recipe are pear, honey, and ginger.

Kall 2020-10-29 - 19:39

what did he do with black pepper, star anise and cloves? He just added it to caramelized sugar?

Agaril 2020-10-31 - 06:00

It’s apple cider distillate.. I hope you now get the idea. In deserts when you add alcohol you want matching taste… and calvados tastes of well apples.
For orange souce you would use grand mariner and some nice young brandy if you need flames 😉

Centrirana 2020-11-01 - 02:13

okay I just made it with the brandy and it came out really badly…Don’t use brandy and look up how to caramalize sugar properly because I did this without any research and my fruit came out very tart and I burnt my hand.

Bearana 2020-11-02 - 16:42

Tried this today w/o the alcohol, juice and ice cream, it was still pretty great. I love the use of the spices. Def gonna make this when ppl come over for Thanksgiving or Xmas!

Gut 2020-11-03 - 02:29

Found the actual recipe, definately going to follow it next time annesfood.blogspot.com/2008/04/caramelized-apples-pears.html

Tara 2020-11-03 - 10:33

This brings me a lot of memories… I was very sick and had a nasty cough and my grandfather made this very basic pear and honey dish to help me. Thank you for bringing this recipe online.

Painstalker 2020-11-04 - 13:00

I went to the supermarket to get some Calvados…45 dollars in the wine section. The winehead there recommended a simple $6 brandi and some high quality apple juice as a substitute. Since this recipe already has apple juice, I think just Brandy is a solid substitute for Calvados.

Marin 2020-11-05 - 16:22

Hello maangchi, my mum struggling with sorethroat,will this baesuk help? Im gonna make it for her

Siradora 2020-11-06 - 10:42

After the video was over I just kinda sat here with my mouth half open for about half a minute.

Nilarana 2020-11-07 - 09:04

It really easy and totally delicious…. thank you Maangchi:)

Gavinrameena 2020-11-08 - 14:18

damn I’m in love, black pepper on that too lord have mercy this is genius

Mariwyn 2020-11-08 - 23:31

Oh this is perfect Maangchi-sensei! All this time I’ve kept looking at these beautiful pears in my market and never knew what I could do with them, and here you are with a delicious answer! THANK YOU SO MUCH!! =^o^=

Nuage 2020-11-10 - 00:30

xD Did you even read the comment to which you replied?
The title is misspelled.

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