POACHED PEARS IN GINGER-LEMON SYRUP
1 Tbsp. fresh ginger, cut in julienne strips
1/2 cup sugar
6 Asian pears, peeled with stems attached (2 1/2 to 3-inches diameter)
lightly sweetened whipped cream (optional)
With a vegetable peeler, pare yellow part only of peel from lemon.
Cut peel into julienne strips to make 1 table- spoon. Ream enough
lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine
lemon peel, lemon juice, ginger, sugar and 3 cups water. Bring to
a boil. Add pears and more water, if needed, to cover them. Simmer,
covered, until pears are tender when pierced, about 30 minutes.
Put pears in 6 shallow-rimmed dishes or shallow bowls. On high
heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40
minutes. Pour syrup over pears. Cool, cover and chill until cold
or up to 2 days.