Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes
- 4 medium Bosc pears
- 3 tablespoons of brown sugar
- 1 ½-inch piece ginger root
- ¼ cup of water
- Crystallized ginger, for garnish
- Pears should be peeled and cut in half lengthwise. Using a teaspoon, remove the seeds. Make sure to remove the flower's hard parts from the pear's bottom. Arrange the pears in a circle in the skillet, with the cuts facing up and the fine tips facing in.
- To the skillet, add the sugar, ginger, and water. Bring the water to a boil. Pour the liquid and ginger slices over the pears once the sugar has dissolved.
- Cook the pears over medium-high heat after bringing them to a boil. Cover the skillet, reduce the heat to low, and cook until the pears are soft, about 30 minutes. Bathe the pears in the liquid on a regular basis. Turn the pears, cut side down, after about 15 minutes of cooking to ensure even cooking. Check the liquid's sweetness. If the pears appear dry, add a little more water and more sugar to taste. The syrup should be clear rather than thick or sticky.
- When the pears are soft, remove from the heat, leaving the lid on, and allow to cool in the skillet. It will continue to cook and expel some of its steamed juice.
- Remove the ginger slices and set aside. Arrange the pears cut side up on a serving plate. Bathed in syrup and garnished with crystallized ginger, serve cold or at room temperature.
Amount Per Serving Calories 804Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 12mgCarbohydrates 202gFiber 9gSugar 177gProtein 3g