Ginger Poached Pear in Lingonberry Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons. sugar |
juice from 1 lemon |
2 quarts cold water |
1 cinnamon stick |
1 1/2 tablespoons. fresh ginger |
1/2 cup white wine |
4 small pears, peeled |
3 sheets phyllo pastry |
2 tablespoons. melted butter |
4 vanilla beans (soaked in cold water to soften) |
lingonberry broth |
2 cups lingonberries |
1 cinnamon stick |
2 cloves |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cardamom |
1/2 cup brown sugar |
zest from 1 orange |
2 cups water |
Directions:
1. PEARS
2. Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
3. Pat pears dry with kitchen towel.
4. Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
5. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
6. Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
7. Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings
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