📝 About This Recipe
Transform your morning into a spa-like experience with these tender, ruby-edged pears simmered in a fragrant ginger-infused syrup. This dish balances the warming spice of fresh ginger with the delicate floral sweetness of star anise and honey, creating a breakfast that is both light and deeply satisfying. Perfect for a sophisticated brunch or a healthful weekday indulgence, these pears offer a beautiful contrast of textures when paired with creamy yogurt and crunchy pistachios.
🥗 Ingredients
The Pears
- 4 pieces Bosc or Anjou Pears (firm but ripe, stems left intact)
- 1/2 Lemon (for rubbing on pears to prevent browning)
The Poaching Liquid
- 3 cups Water
- 1/2 cup Honey (clover or orange blossom preferred)
- 3 inch piece Fresh Ginger (peeled and thinly sliced into coins)
- 2 whole Star Anise
- 1 Cinnamon Stick (3-inch stick)
- 1 teaspoon Vanilla Bean Paste (or 1 whole bean, split)
- 2 strips Lemon Zest (removed with a vegetable peeler)
The Base and Garnish
- 2 cups Greek Yogurt (full-fat, plain)
- 1/4 cup Roasted Pistachios (unsalted, roughly chopped)
- 4 sprigs Fresh Mint (for garnish)
- 1 pinch Sea Salt (flaky style)
👨🍳 Instructions
-
1
Prepare the pears by peeling them carefully with a vegetable peeler, moving from the stem down to the base to create smooth, vertical lines. Leave the stems attached for an elegant presentation.
-
2
Slice a small sliver off the bottom of each pear so they can stand upright. Rub the peeled surfaces immediately with the cut side of a lemon to prevent oxidation and browning.
-
3
In a medium saucepan just wide enough to hold the four pears, combine the water, honey, sliced ginger, star anise, cinnamon stick, vanilla, and lemon zest strips.
-
4
Bring the liquid to a gentle boil over medium-high heat, stirring occasionally to ensure the honey is completely dissolved into the syrup.
-
5
Carefully lower the pears into the simmering liquid. If they don't stay upright, they can be laid on their sides, but you will need to rotate them every 10 minutes.
-
6
Reduce the heat to low, ensuring the liquid is at a very gentle simmer. Cover the pears with a 'cartouche' (a circle of parchment paper with a small hole in the center) to keep them submerged and ensure even cooking.
-
7
Poach the pears for 20-30 minutes. Check for doneness by piercing the thickest part of a pear with a paring knife; it should slide in with zero resistance, like softened butter.
-
8
Once tender, use a slotted spoon to carefully remove the pears from the liquid and set them aside on a plate to cool slightly.
-
9
Turn the heat up to medium-high and boil the remaining poaching liquid for about 8-10 minutes, or until it has reduced by half and thickened into a glossy, pourable syrup.
-
10
Strain the syrup through a fine-mesh sieve to remove the ginger and spices, then stir in a tiny pinch of sea salt to brighten the flavors.
-
11
To assemble, spoon a generous half-cup of Greek yogurt into the bottom of four wide bowls. Use the back of the spoon to create a small well in the center.
-
12
Place one warm or room-temperature pear in the center of each yogurt well. Drizzle 2-3 tablespoons of the warm ginger syrup over each pear, letting it pool into the yogurt.
-
13
Finish each bowl with a sprinkle of chopped pistachios and a fresh mint sprig. Serve immediately while the pears are still warm.
💡 Chef's Tips
Choose Bosc pears for the best results; their dense flesh holds its shape beautifully during the poaching process compared to softer varieties. To make this ahead of time, poach the pears a day early and store them in the cooled syrup in the refrigerator to deepen the ginger flavor. If you prefer a vegan option, substitute the honey with agave nectar or maple syrup and use a thick coconut-based yogurt. Don't discard the leftover ginger coins from the syrup; they can be finely minced and added to muffin batter or oatmeal. Always use a pot that fits the pears snugly; if the pot is too wide, you'll need more liquid to cover them, which dilutes the flavor of the syrup.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea; the bergamot notes complement the ginger and star anise perfectly. Serve alongside a side of toasted brioche or sourdough with salted butter for extra indulgence. Add a spoonful of toasted granola or hemp seeds for extra crunch and nutritional value. For a brunch cocktail pairing, try a crisp glass of Prosecco or a light Ginger Shandy. A side of soft-scrambled eggs provides a savory balance to the sweetness of the fruit.