Asian Pears With Vanilla Poached Kumquats Recipes

POACHED ASIAN PEAR DESSERT RECIPE

Steps:

• Remove cores from pears and slice them 1/4-inch thick.
• In a medium pot, combine the water, sugar, vanilla seeds and pod, ginger, and lemon zest.
• Bring to a brisk simmer and stir until sugar is dissolved.
• Add pear slices, stir to submerge in liquid, and simmer for three minutes.
• Remove from heat and leave to cool completely.
• To serve, divide pear slices among four serving bowls and spoon a bit of the poaching syrup overtop. Serve alone, atop yogurt or ice cream, or topped with whipped cream.

ASIAN PEARS WITH VANILLA-POACHED KUMQUATS

Steps:

• Scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan, then add pod, sugar, and a pinch of salt. Bring to a boil, stirring until sugar is dissolved, then simmer 3 minutes. Add kumquats and simmer, covered, until they just begin to soften, 3 to 4 minutes.
• Put pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool.
• Chill fruit, covered, at least 2 hours.

POACHED PEARS WITH ASIAN SPICES

Steps:

• Combine sugar and spices with 5 cups water in a medium saucepan (large enough to accommodate the pears upright), and turn heat to high. Peel pears, leaving stems on, then core them.
• Lower pears into the water, and adjust heat to gentle simmer. Cook pears, turning them every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually 10 to 20 minutes. Turn off heat, and cool pears in liquid.
• Place pears on serving plates. (At this point they can also be covered and refrigerated up to a day; they should be brought to room temperature before serving.) Reduce the poaching liquid to about a cup (it can also be stored for a day), then spoon a little over each pear before serving.

TEA POACHED ASIAN PEARS

Steps:

• Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
• Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
• Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.