“If you want to know the taste of a pear, you must change the pear by eating it yourself. If you want to know the theory and methods of revolution, you must take part in revolution. All genuine knowledge originates in direct experience.” ~ Mao Tse-Tung
Pears are in season right now here in Australia, and they are one of my favourite fruits!
Poached pears are a delight. These ones have a gingery, cinnamon sweetness that makes them perfect for dessert, or spooned over your breakfast cereal or porridge. You can also team them with savoury foods such as pork or chicken.
They go smashingly well in a fruit crumble too.
You can easily make this a sugar-free recipe. I’ve added the instructions for that below.
6 to 8 large firm pears (really ripe ones will turn to mush!), 1 cinnamon stick or 1 to 2 teaspoons ground cinnamon, 1 inch of fresh root ginger washed and cut into fine slices or 1 to 2 teaspoons ground ginger, 2 and 1/2 cups of water, 1/2 cup of raw sugar or your favourite sugar substitute. (I like Natvia!)
Cut pears into wedges, remove core and peel.
(Note: If I use Beurre Bosc Pears I leave the skin on)
Wash and finely slice the ginger. No need to peel.
Place water, ginger, cinnamon stick and sugar (or sweetener) in a large pot. Bring to boil, and dissolve sugar.
Add sliced fruit, place lid on pot, reduce heat and cook for ten to fifteen minutes or until pears are soft.
Remove from heat, and take out cinnamon stick.
Serve on their own as a warm dessert or with coconut cream, yoghurt or fresh cream and a dash of cinnamon powder. For a fancy winter dessert, serve with a really good vanilla ice-cream.
The pears will keep, refrigerated, for one week.