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Dessert
4 servings
20 minutes
1 hour
Chef Martin Yan
3 cups water
2/3 cup sugar
1/4 cup plum wine
3 tablespoon lemon juice
4 slices ginger root, lightly crushed
3 Korean Pears
2 tablespoons plum sauce
Chopped crystallized ginger for garnish
Combine water, sugar, wine, lemon juice, and ginger in a saucepan. Bring to a boil over medium heat.
Peel Asian Pears with a vegetable peeler, keeping stems intact. If you wish, remove cores from bottom of pears with a melon baller. As you peel each pear, place it in the liquid. Simmer, uncovered, until pears are barely tender, 20 - 30 minutes, depending on ripeness of fruit. Turn pears occasionally during cooking.
Lift out pears with a slotted spoon and place in a wide bowl. Simmer syrup until it is reduced to 1 cup. Add plum sauce to syrup; cook until heated through. Pour syrup over pears. Let stand until cool.
Serve at room temperature or cover and refrigerate, then serve cold. Sprinkle a little chopped crystallized ginger over each serving as garnish.
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