Pears Poached in Pinot Gris with Pohutukawa Honey and Ginger
Inspired by Nadia Lims Chocolate Fudge Cake-with Poached Pears & Salted Caramel
Ingredients
- 4 well shaped, firm-but-ripe pears with stalks on- beurre bosc or comice
- 1 cup water
- 2 cups pinot gris (or wine of other choice)
- 4 heaped tbsp pohutukawa honey
- 2 slices fresh root ginger
- 8 pieces crystallised ginger
Method
- Choose a small diameter but tall heavy bottomed saucepan
- Make syrup by bringing water, wine, honey and ginger to the boil then take off heat
- Carefully peel pears, leaving stalks intact. Using a melon baler or peach stone pitter, carefully remove core from base
- Trim so that pear will stand firmly vertical and place pears upright in syrup
- Cover with saucepan lid and gently simmer for 15 minutes until pears are tender
- Carefully lift pears to serving bowls
- Remove root ginger then reduce syrup until thick and golden
- Pour over pears, sprinkle with a little finely chopped crystallised ginger and serve with thick greek yoghurt or honey-sweetened whipped cream
