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Cardamom Ginger Poached Pears

desserts, fruits

1 1/2 cups fruity white wine
1 1/4 cups granulated sugar
1/4 cup lemon juice
2 thin slices gingerroot; 1 inch round
2 strips orange peel
20 cardamom pods
8 firm Bosc pears; about 3-1/2 pounds

In 9-inch saucepan, stir together 2 cups water, wine, sugar, 2 tbsp of the lemon juice, ginger and orange peel. With flat side of large knife, crush cardamom pods to expose seeds; add pods to saucepan. Bring to boil; reduce heat and simmer syrup for 10 minutes. Meanwhile, in large bowl, stir together 8 cups cold water and remaining lemon juice. Trim out blossom end of each pear; peel and drop into water mixture as you work. Drain and add to syrup; bring to boil. Cover and reduce heat to medium-low; simmer, turning pears over halfway through, for 45 minutes or until translucent and tender. With slotted spoon, transfer pears to glass serving bowl. Boil syrup for 6 minutes or until reduced to 2 cups. Strain onto pears; let cool. (Pears can be covered and refrigerated for up to 3 days; baste periodically with syrup.)

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

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