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      RECIPE TITLE "Poached Pears in a Cinnamon-Ginger Syrup" Author: A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens copyright c 1999 by Nina Simonds. All rights reserved.

    yields 6 time--- difficulty easy

    This versatile dessert is delightfully refreshing served cold in the summer and soothing served warm in cooler weather.

      RECIPE INGREDIENTS

    • 10 cups water
    • 1-1/2 cups sugar
    • 2 cinnamon sticks
    • 8 slices fresh, unpeeled ginger, about the size of a quarter, smashed lightly with the flat edge of a knife
    • 6 slightly underripe Bosc or Anjou pears
    • 2 lemons

      RECIPE METHOD

    1. In a large pot combine the water, sugar, cinnamon sticks and fresh ginger. Heat until boiling, reduce the heat to low, and cook for 30 minutes so that the flavors marry.
    2. Using a vegetable peeler or a paring knife, peel the pears, and rub the outside with cut lemons to prevent them from turning brown.
    3. Squeeze the juice from the lemons and add along with the pears to the cinnamon liquid. Heat until boiling and reduce the heat to low, so that the water barely boils. Cook uncovered for about 25 to 30 minutes, or until the pears are just tender. You can poke them with the tip of a knife to test them. Remove and place in a bowl.
    4. Transfer about 3 cups of the cooking liquid to a smaller saucepan. (Discard any ginger and cinnamon sticks.) Heat until boiling, reduce the heat to medium, and cook about 35 minutes, or until the liquid thickens slightly. It should be like like a syrup.
    5. Arrange the pears in serving bowls and pour the cinnamon-ginger syrup on top. Serve. To serve cold, pour the syrup over the pears in a large bowl, cover with plastic wrap, and refrigerate for several hours before serving.

    HOT! We recommend:

    A Spoonful of Ginger A Spoonful of Ginger
    From Nina Simonds, the best-selling authority on Chinese cooking, here is a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine. The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles. The wealth of information Nina Simonds offers here derives from her extensive research into he evidence amassed over three thousand years by practitioners of Chine medicine, and from her interviews with leading experts today in food as medicine, who offer first-hand testimony.


     

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