Ginger Poached Pears

Name: Ginger Poached Pears
Prep time: 20

4 out of 5 stars (based on 43 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Chinese medicine says that pears are cooling to the body, a good thing if going through either chemo or radiation. Poached fruit is also much easier to digest than raw, and safer to eat...

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Ingredients

Use a heavy bottomed sauté or poaching pan with a tight-fitting lid.

4 medium Bosc pears of medium ripeness
3 tablespoons brown sugar, or to taste depending on the ripeness of the pears
½ inch piece of ginger root, peeled and thinly sliced
¼ cup water
Crystallized ginger, for decoration

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Nutrition Facts

Calories

138 cals

Fat

0 g

Carbohydrates

31 g

Sugar

19 g

Fiber

6 g

Protein

1 g

Sodium

3 mg

Directions

Peel the pears and cut them in half lengthwise. Scoop out the cores with a teaspoon. Make sure you cut away the hard remains of the flower at the bottom of the pear. Arrange the pears in a circle inside the pan, cut sides up, thin ends towards the center.
Mix the sugar, ginger root and water together in a pan. Bring to a boil. When the sugar has dissolved, pour the liquid and ginger slices over the pears.
Bring the pears to a simmer over medium-high heat. Cover the pan, turn the heat down to low, and gently poach until the pears are tender, about half an hour. Paste the pears with the syrup from time to time. About 15 minutes into the cooking, flip the pears over, cut sides down, for even cooking. Check the liquid for sweetness. Add sugar to taste, plus a little more water if the pears look dry. The syrup should be light, not thick and sticky.
When the pears are just tender, turn the heat off and, leaving the lid on, let the pears cool in the pan. They will continue cooking and give out more of their juices as they steam.
Discard the ginger slices. Arrange the pears on a serving dish, cut side up. Serve chilled or at room temperature with the syrup spooned over the fruit, decorated with crystallized ginger.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society