Best Ginger Pears Recipes

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

POACHED PEARS WITH GINGER AND PORT

Steps:

• Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
• In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

GINGER-SPICED PEARS

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE

Steps:

• Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
• Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.
• Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

POACHED PEARS WITH GINGER

Steps:

• Bring all ingredients except pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
• Meanwhile, peel pears and cut in half lengthwise. Use a small spoon or melon baller to scoop out core and seeds from each half, leaving stems intact. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. If not completely covered by liquid, lay a piece of parchment paper directly on pears.
• Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger. Let cool. Serve two pear halves in each bowl; spoon syrup over pears.

CRANBERRY SAUCE WITH PEARS AND FRESH GINGER

Steps:

• Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS

Steps:

• Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
• Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
• Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.

POACHED PEARS IN GINGER-LEMON SAUCE

Steps:

• With a vegetable peeler, pare yellow part only of peel from lemon.
• Cut peel into julienne strips to make 1 table- spoon.
• Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
• Bring to a boil.
• Add pears and more water, if needed, to cover them.
• Simmer, covered, until pears are tender when pierced, about 30 minutes.
• Put pears in 6 shallow-rimmed dishes or shallow bowls.
• On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
• Pour syrup over pears.
• Cool, cover and chill until cold or up to 2 days.

BAKED PEARS WITH HONEY AND GINGER

Steps:

• Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter.
• Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F. oven 15 minutes before continuing.)
• Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired.

POACHED PEARS IN BRANDY GINGER SYRUP

Steps:

• 1. Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Bring to boil for one minute, stir and turn to simmer.
• 2. Wash and dry pears. Carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover. Turn heat up slightly and set timer for 20 min. check pears after 20 minutes. They should feel slightly soft but intact. If too firm cook for 5-10 more minutes.
• 3. Remove pears from syrup with slotted spoon. Place into individual serving bowls that allow room for syrup. Let cool. Put dried fruit in with syrup and turn to medium heat. Set at low boil slowly for 5-10 minutes or until syrup thickens. Pour slowly over pears, dividing syrup between serving bowls. Let sit while you serve dinner or you can refrigerate if you want to serve them chilled. Delicious

POACHED PEARS IN WHITE WINE AND GINGER SAUCE

Steps:

• In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
• Add pears. Poach until tender, 15 to 20 minutes.
• Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
• Add 2 tablespoons Grand Marnier and blend.
• Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
• Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.

POACHED PEARS WITH ROSEWATER, ANISE AND GINGER

Steps:

• Place a medium pot over medium heat and pour in the wine, ginger beer, lemon juice, rosewater and 1 cup water. Add the ginger, peppercorns, star anise, cinnamon stick and vanilla bean seeds and pod. Stir in a pinch of salt and whisk to combine.
• Carefully place the pears in the pot, then cover with a circle of parchment paper to keep the pears submerged. Bring to just below a simmer and poach until tender, 15 to 20 minutes depending on the size and firmness of your pears.
• Remove the pears from the pot and simmer the liquid to reduce by at least half, about 15 minutes. Remove the vanilla bean and spices. Serve the pears warm with a drizzle of the reduced poaching liquid and some ice cream if desired.

VANILLA-GINGER ASIAN PEARS

Steps:

• Cut each pear quarter lengthwise into 4 slices, and place in a large bowl. Bring ginger, vanilla seeds and pod, sugar, and water to a boil in a small saucepan for 3 minutes. Pour mixture over pears. Press a piece of parchment directly on surface, and refrigerate until cold, about 1 hour. Discard vanilla pod and ginger. Divide pears among 4 bowls, and serve with cookies or wafers on the side if desired.

POMEGRANATE-POACHED PEARS WITH ORANGE-GINGER MASCARPONE WHIPPED CREAM

Steps:

• Place quartered pears in 2-quart saucepan. Add pomegranate juice and granulated sugar (if pears are not completely submerged, add more juice and sugar). Heat to boiling. Cover with lid slightly ajar. Reduce heat; simmer 20 minutes or until pears are soft when pierced with fork.
• Meanwhile, grate peel from oranges; set aside. In large bowl, place mascarpone cheese. Cut oranges in half; squeeze juice over mascarpone in bowl. Using electric hand mixer on low speed, beat until well blended. Add grated orange peel, whipping cream, powdered sugar and gingerroot; beat on low speed until combined. Increase speed to medium; beat until soft peaks begin to form.
• On each dessert plate, place 2 warm pear quarters. Spoon whipped cream over top.

GINGER PEARS

Steps:

• Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
• 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.
• With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
• 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).
• Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
• When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
• Add the marmalade to the syrup and let boil for 5 minutes.
• Then add in the cognac, and pour the hot sauce over the pears.
• With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
• Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.

PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY

Steps:

• Sprinkle pork with salt and pepper.
• Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
• Transfer meat to a plate; cover to keep warm.
• Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
• Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
• Arrange pork on a platter and spoon the pear mixture on top.

BRAISED BEEF WITH PEARS AND FRESH GINGER

Steps:

• Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
• Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
• Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
• Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
• Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
• Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
• Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
• Spoon stew into large bowl. Sprinkle with chopped parsley and serve.

GINGER DIP WITH APPLES AND PEARS

Steps:

• Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
• Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
• Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.

BUTTERNUT SQUASH CHOWDER WITH PEARS AND GINGER

Steps:

• Place the pears in a bowl with the lemon juice, cover with water, and set aside.
• In a large saucepan, heat the olive oil over high heat until lightly smoking. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly. Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.
• Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture. Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.