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| Poached Pears |
Ingredients
4 firm pears (peeled and cored)
1 tablespoon lemon peel
1/4 teaspoons vanilla extract
few saffron threads
2 tablespoons bourbon
2 glasses of water
1+1/2 glasses of sugar
2 teaspoons minced ginger
Cooking Instructions
First peel the pears, but leave the stems, and core them from the bottom. Keep the peeled pears in a bowl filled with water and a little bit lemon juice optional they might darken. Blend the water and sugar in a big enough pot to host the pears. Simmer on medium heat. When it’s steaming, but not boiling-never let it boil, stir in ginger, saffron threads, vanilla extract, lemon peel, and bourbon. Blend very well and put the pears, stems up. If you cored them, you should let the syrup go in first, otherwise they might resist standing still. The syrup should cover the pears. If not, add half glass of water. If it still doesn’t cover, add another half glass. Simmer on low until the pears are cooked, approximately half an hour. After the pears are cooked, take them out with a slotted spoon and let them cool. Do not let them cool down in the syrup; they might get mushy. After you take the pears out, turn up the heat and boil the syrup for fifteen minutes. Enjoy.
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