Ingredients
- 4 bosc pears (medium size and firm)
- 4 cups water
- 3/4 cup honey
- 1/2 inch fresh ginger (piece, peeled and sliced)
- 2 cups crème fraîche
- 4 tablespoons pear (cooled, poaching liquid)
Cooking Instructions
Serve the pears warm or at room temperature with their sauce and a heaping spoonful of crème fraîche! Bon appétit!
- In a large saucepan, heat the water and honey until warm and the honey is dissolved.
- Add the ginger slices.
- Gently add the pears and cover with a piece of parchment paper with a small hole cut in the center. Cutting a hole in the center of the parchment circle will allow some steam to escape while poaching.
- Simmer the pears at a very low boil until cooked through, around 20 minutes.
- Remove from the heat and let the pears cool in their liquid.
Tips: In addition to the ginger, you can add in a cinnamon stick, vanilla bean, whole cloves, or lemon rind to the poaching liquid. All of these add extra fragrance and flavor without adding any additional calories.
