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Ginger Poached Pears With Hazelnuts

Ginger Poached Pears With Hazelnuts

by Chef Abby | Serves 4

Poached pears are an elegant and healthful way to finish a meal. Reducing the flavorful poaching liquid yields a beautiful, thick sauce that sticks to the pears nicely. Top with hazelnuts and optional cocoa nibs for a bonus chocolate treat!

Equipment

  • Medium to large pot
  • Parchment paper
  • Scissors
  • Slotted Spoon

Ingredients

  • 6 cups water
  • ]1/3 cup maple syrup or 1 cup apple juice
  • 5 whole cloves
  • 2–3 cinnamon sticks
  • 1 tsp. vanilla extract
  • 1 tsp. orange extract (or more vanilla extract)
  • Zest of 1 lemon
  • ¼ cup ginger, coarsely chopped
  • 4 ripe pears, peeled, cored
  • 2 Tbsp. hazelnuts, chopped (garnish)
  • 2 Tbsp. cocoa nibs (optional garnish)

In a large pot over medium heat, combine 3 quarts water, 1 cup maple syrup, 10 cloves, 4 cinnamon sticks, 2 teaspoon vanilla extract, 1 teaspoon orange extract, lemon zest, and ¼ cup candied ginger.

As you peel and core the pears, gently slip each one into the liquid, making sure all of the pears are completely covered in poaching liquid. If you do not have a tool to core the pears, you can simply cut them in half and deseed them once they have poached and cooled.

Place a piece of parchment paper (with a hole about the size of a walnut cut in the center) over the top of the pot so that the pears stay submerged throughout cooking.

Simmer the pears on medium-low for about 30 minutes, until the pears are fork tender (but still hold their shape).

Remove the pears with a slotted spoon and lay out on a baking sheet to allow the pears to cool quickly.

Pour half of the poaching liquid in a wide skillet or sauté pan and reduce the liquid to about ½ cup, until it coats the back of a spoon.

Serve pears whole or cut in half, drenched in reduction sauce and garnished with hazelnuts and optional cocoa nibs.

 

Shop List

  • 6-inch piece of ginger
  • 1 lemon
  • 4 ripe pears

Check the Pantry

  • Cinnamon sticks
  • Whole cloves
  • Cocoa nibs (optional garnish)
  • Hazelnuts (garnish)
  • Maple syrup (or apple juice)
  • Orange extract
  • Vanilla extract

From The Juice Lady’s Anti-Inflammation Diet

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