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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Maida Heatter Ingredients:
1 cup water |
1 1/2 cups sugar |
2 lemons, rind of, finely grated |
3 tablespoons lemon juice |
2 -3 tablespoons finely diced candied ginger, finely diced |
6 medium pears, firm |
1/3 cup orange marmalade |
2 tablespoons cognac or 2 tablespoons rum or 2 tablespoons bourbon |
Directions:
1. Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
2. Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
3. With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
4. Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
5. Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
6. When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
7. Add the marmalade to the syrup and let boil for 5 minutes.
8. Then add in the cognac, and pour the hot sauce over the pears.
9. With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
10. Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.
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