You can tell if a pear is ripe, by the way, by gently pressing your thumb against its "neck." If it yields, it's ripe. But for poaching it's actually better to start with a pear that's still a bit firm.
You can get more tips, read about the different varieties of pears and see which ones are being harvested now at the USA Pears web site.
A few simple steps and about 15 minutes gets you perfectly poached pears that look complicated and professional. Dessert with ice cream is a natural. Breakfast with granola and a dollop of yogurt is a great use for any leftovers. But my favorite flavor combination with pears is a sharp, blue cheese. You can make a salad but I thought more in terms of a cheese plate. Some strong Gorgonzola, a few toasted walnuts and that lovely ginger pear. I'm sure my guests would be very impressed...if I ever decided to share. Enjoy!
4 Bosc pears
3 Cups water
1 Cup sugar
2 Hands fresh ginger, cut into pieces
Zest of 1 lemon
Pinch of sea salt
1/2 Cup crumbled Gorgonzola cheese
1/2 Cup toasted chopped walnuts
Remove the pears with a slotted spoon, raise the heat and reduce the poaching liquid for another 15 minutes or until it's reduced in half.
Place one pear on each of four plates, spoon a bit of the reduced liquid over each and divide the cheese and nuts equally on each. Serve at room temperature either as an appetizer or as a cheese course after dinner. Makes 4 servings.
|A Hand of Ginger|
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.