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Holiday Recipes

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Ginger Poached Pears and Pear Granita

Prep Time: 45 mins.
Cook Time: 2 hrs.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium


8 small bosc pears, peeled
24 oz. bottle ruby port wine
2 c. white verjus
2 c. sugar
8 cardamom pods
1/2 cinnamon stick
3 whole cloves
1/2 oz. fresh ginger root, peeled and sliced thin


In large saucepan, combine pears, port, verjus, sugar, cardamom,cinnamon, cloves, and ginger root.

Bring to a boil over high heat, then reduce to low and simmer until pears are just tender- about 25 mins.

Let pears cool in poaching liquid.

Refrigerate mixture overnight (this will give the pears their intense ruby color.)

Transfer pears to a plate lined with a paper towel and blot them dry.

Strain poaching liquid.

Measure 3 cups and place in saucepan.  Reserve remaining liquid.

Bring mixture to a bare simmer over low heat and continue to simmer until it turns syrupy- about 90 mins.

Pour remaining liquid into shallow metal pan.

Add 1/4 c. water.

Place in freezer for 45 mins.  Break up with a fork.

Repeat process every 45 mins. for about 3 hrs.

Cut pears in half lengthwise, core, and serve with the granite.

Yield:  8 servings

Calories 498; fat 2g (3%) (trace saturated fat); protein 1g; carbohydrate 101g; sodium 1mg; cholesterol 0mg.

(This recipe was demonstrated in Edward's Culinary Arts program.)


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801 S. Washington, Naperville, IL 60540 • (630) 527-3000

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