These pears may be refrigerated in their cooking liquid overnight.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
Step 2
Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
Step 3
Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
FIT TO EAT RECIPE
Step 4
(Per serving)
Step 5
Calories: 235
Step 6
Fat: 1g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrate: 50g
Step 9
Sodium: 10mg
Step 10
Protein: 1g
Step 11
Fiber: 5g
