1½ cup (375g) sugar
1 tbsp finely shredded fresh ginger
1 stem lemon grass (white part only), bruised and cut into 5cm length
4 firm ripe beurre bosc pears, peeledmint leaves, to garnish
Method:
- Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.
- Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.
- Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve with lemon sorbet.Nutrition per serve:
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