A few weeks ago we were elbows deep in fresh pears. Over a period of a week I prepared pear sauce, pear preserves, and canned pears. The nicest ones were kept for eating fresh, but I saved a few to poach for a simple seasonal dessert.
- 4 fresh pears, peeled with stem on.
- 1/4 cup water
- 2 Tbsp Mirin
- 2 Tbsp Sake
- 2 Tbsp honey
- fresh nutmeg and grains of paradise
- Place peeled pears tightly in a small saucepan. Combine liquid ingredients and pour in bottom of pan. Bring to low boil to burn off alcohol, then cover with lid and lower heat to medium. Cook for twenty minutes or until pears are heated through.
- Remove pears from saucepan. Heat remaining liquid on medium high on low boil for several minutes until it thickens slightly. Return pears to saucepan for 2 more minutes continually pouring liquid over pears.
- Place pears on plate. Serve with the liquid as a glaze and sprinkle just a touch of fresh nutmeg and grains of paradise on top. We served ours with some local goat cheese (chevre) drizzled with honey.
Enjoy the harvest!
Jennifer can also be found at Unearthing This Life where she discusses her antics of chasing seven crazy chickens, struggles with gardening in a drought, and plays at homeschooling for the first year.