Poached Pears

DSC_0008 copyWe have a surfeit of pears at the moment—big gorgeous ones from the Lincoln University research plots—so I made poached pears for dessert. It may be the first time I’ve made poached pears, and I was surprised at how quick and easy it was to make this elegant dessert. The kids declared them delicious, and I will certainly make them again.

Combine in a large measuring cup:

1 ¼ c. sugar

Enough water to make 4 cups of sugar solution

Stir until the sugar dissolves, and then pour the sugar solution into a medium saucepan. Add:

1 cinnamon stick

4 whole cloves

3 cardamom pods

2 chunks of candied ginger

Bring to a boil. While the sugar solution is heating, peel and core four large pears, leaving the stems intact. Simmer the pears in the sugar solution for about 10 minutes, turning them gently every few minutes. When the pears are soft, but not disintegrating, cover the pan and allow to cool to room temperature. Serve with a few spoonfuls of the poaching liquid poured over them.