Wednesday, December 21, 2011

Candied Ginger Pears


I read Alicia Silverstone's book, The Kind Diet, a year or two ago and wrote down some recipes I wanted to try. This is one of them. I halved the recipe and used two pears, but I should have quartered the recipe and just made it with one pear since it was just Scott and I and one serving is a half of a pear.

I really liked this dish. The ripe pear and apple juice made it sweet and the roasted ground up almonds mixed with brown rice syrup gave it a nice texture and complimentary taste. It looks beautiful and would be great served as individual servings at a fancy dinner party or something with adults(my kids didn't want it...but maybe that's just my kids).Here is the recipe:

Candied Ginger Pears


serves 4-6


1 c ground almonds

2 Tbsp brown rice syrup

3 large or 4 small pears, halved and cored scooped out

1 ½ c pear or apple juice

1 tsp ginger juice (grate 1'' fresh ginger and use your fingers to squeeze out the juice)

pinch of fine sea salt

1 Tbsp kuzu(can use cornstarch) mixed with 1 Tbsp cold pear juice

1 Tbsp fresh lemon juice

1 tsp lemon zest

4 tsp maple syrup (optional)


Heat a dry skillet over medium heat. Add the almonds, and toast for 3-5 minutes, stirring constantly, until fragrant and golden brown. Transfer to a small bowl to cool. When cool, buzz the almonds in a food processor or blender until very finely ground. Heat the rice syrup in a small saucepan. Add the ground almonds, and stir over medium-low heat until the mixture thickens. Set aside.


Arrange the pears in a deep skillet, cut sides up. Add the pear or apple juice to the pan along with the ginger juice and salt. Cover the pan, bring to a boil, then reduce the heat to medium, and simmer for 7-10 minutes, or until the pear halves are soft. Using a slotted spoon, transfer the pears to a serving platter, reserving the cooking liquid. Fill the hollow of each pear with some of the ground almond mixture.


Stir in the diluted kuzu into the reserved cooking liquid, and heat for 3-5 minutes, stirring constantly, until the sauce thickens. Remove from the heat, and stir in the lemon juice and zest. Pour the sauce over the pears, and serve. For extra sweetness and some color, drizzle each pear with 1 tsp maple syrup.



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