The Crisper Whisperer: Quick-Poached Asian Pears Recipe

• 1 two-inch piece ginger, thinly sliced (there is no need to peel)
• 1 whole vanilla bean, halved lengthwise, seeds scraped out
• 3/4 cup light brown sugar
• 2 two-inch pieces lemon peel (yellow part only)
• 4 cups water
• 2 large Asian pears, cored and sliced
• 1 cup heavy cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

1. In a small pot, combine the ginger, vanilla seeds and pod, brown sugar, lemon peel and water. Bring to a gentle boil for three minutes. Place the pears in a medium bowl and pour the syrup over them. Carefully cover the surface with a piece of parchment paper. Leave at room temperature during dinner, or for up to two hours. (Chill if making far in advance.)
2. Just before serving, whip together the cream, sugar and vanilla extract. Divide the pears among four bowls with a little bit of the syrup (avoid the ginger pieces and vanilla pod), top with a bit of whipped cream, and serve.
3. If Asian pears are unavailable or unaffordable, you can substitute Bosc pears.

ginger, vanilla bean, light brown sugar, lemon peel, water, asian pears, heavy cream, sugar, vanilla

Taken from www.seriouseats.com/recipes/2009/11/the-crisper-whisperer-quick-poached-asian-pears-recipe.html (may not work)