Elizabeth Schneider

Small Asian Pears in Ginger-Vinegar Syrup

Preparation info
  • About

    8

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Small Asian pears retain their shape and firm texture when long-cooked in a sharp, gingery syrup that tints the fruit a rich caramel color. Serve as you would a condiment fruit—with hot or cold roasted ham, duck, turkey, pork loin, or chicken.

Ingredients

  • 8 small Asian pears, ¼ pound each
  • 6 cups water acidulated with

Method

  1. Peel and halve pears, removing stems. With melon-ball cutter carefully remove cores. Drop into acidulated water to prevent browning.
  2. Combine grape juice, vinegar, brown sugar, and ginger in a nonaluminum pan; simmer, covered, for 10 minutes. Drain pears and add. Uncover pan and simmer gently, turning pears occasionally until tender—which may be as long as an ho