Poached Pear With Ginger Marsala Syrup

Delicate Flavors Infuse the Pears!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45 minutes
Cooling Time: 3 hours

4-6 Honey Bell Pears
3 cups water
1/2 cup Marsala wine
1/2 cup crystalized ginger slices
peel of 1 orange
3/4 cup raw sugar
1 cup Agave syrup
2 sprigs of Tarragon leaves
Mint leaves for garnish

Cooking Tools

Deep medium size saucepan
Shallow saucepan
Vegetable peeler

Into the deep stock pot, add; water, Marsala wine, ginger, orange peel, sugar, Agave and Tarragon leaves. Bring liquid to a boil and reduce to a simmer.  Simmer liquid for 30 minutes.  Remove 1 1/2 cups of liquid and transfer to the shallow sauce pan. While the liquid is simmering, peel pears but leave stem intact. Place peeled pears into the simmering liquid and simmer for 15 minutes.  Do Not Overcook!! Take off heat and place a small dish, smaller the the circumference of the saucepan and place on top of pears to submerge them under the liquid. Let the pears in liquid come to room temperature then place in refrigerator for a few hours to chill.  For the reserved liquid in the shallow sauce pan, reduce liquid on a low simmer until it comes to a syrup like consistency. Cool syrup to room temperature and set aside.  Remove pears from poaching liquid and place pear in a serving bowl and drizzle about 1 to 2 tbsp of the syrup.  Garnish with a mint leaf.  Cook’s Note: Save the poaching liquid in the refrigerator for cocktails, salad dressings, pickling  and drizzle over fruit!
Serves 4-6

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