Rated 5.0 stars by 1 users
Dessert
2 servings
10 minutes
1 hour 25 minutes
Chef Chris Faulkner
2 cups water
1 cup dry white wine
3/4 cup granulated sugar
2 tablespoons Meyer Lemons juice
2 star anise
1 canela stick (cinnamon sticks) (2 inches)
1 ginger root, sliced (2 inches)
4 Korean pears
3/4 pound papaya, diced
14 ounces organic mango, diced
Bring first 7 ingredients to boil in heavy large saucepan, stirring until sugar dissolves. Cover and simmer 5 minutes.
Peel and core pears. Cut pears in half. Add to syrup. Add enough water to cover pears. Cover pan; simmer until pears are tender, about 40 minutes.
Using slotted spoon, transfer pears to bowl. Increase heat; boil liquid until reduced to 3/4 cup, about 25 minutes. Strain syrup; pour over pears.
Chill until cold. (Can be made 2 days ahead and chilled.) When ready to serve, garnish the pears with the papaya and mango.
Leave a comment