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Jim Coleman Recipes

Poached Asian Pears with lemon-ginger and anise-flavored fruit compote

For this recipe you will need:

1/4 cup sugar
2 cups water
1/2 cup minced fresh ginger
1 lemon, cut in half
2 star anise
1 cup sweet dessert wine
4 Asian pears, peeled and cored
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup diced plums
1/2 cup diced peaches
4 mint sprigs

Place the sugar, water, ginger, lemon halves, star anise, and wine in a large saucepan and bring to a boil. Add the pears and reduce the heat to medium-low. Simmer, uncovered, for 30 to 45 minutes, stirring occasionally, until the pears are tender. Remove the pears and set aside.

Strain the poaching liquid into a clean pan and bring to a boil. When the liquid thickens and becomes syrupy, add the blueberries, strawberries, plums, and peaches, and coat well.

Place the fruit compote in the center of each serving plate and place the pears in the middle of the compote. Garnish each pear with a mint sprig, and serve.

This recipe will serve 4 people.

©2005 WHYY