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
Ingredients8 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.)