Serves 12
6 Asian pears
1 750ml bottle dry white wine
4 cups water
2 cups granulated sugar
2 lemons
1 small (1 inch) knob of ginger, peeled and coarsely chopped
1 stalk lemon grass, chopped
1 T. pink peppercorns
Remove zest from lemons with a vegetable peeler. Squeeze juice from lemons. Combine all ingredients in a 6 quart pot. Peel, halve, and core pears, and add to pot. Simmer pears about 50-55 minutes or until tender. Let cool in liquid.
Can be made 2 days before serving. Store pears covered in their poaching liquid in refrigerator.
Three quarter c. granulated sugar
1 T. lemon juice
1 c. heavy cream
1 whole clove
1 cinnamon stick
2 whole anise stars
4 cardamom pods
1 t. pink peppercorns
2 T. butter
In a small saucepan combine cream with spices, heat until almost boiling. Take off heat and let steep at room temperature for half hour. Strain through fine mesh sieve. Reserve.
Put sugar in a heavy saucepan, drizzle with lemon juice. Heat over medium heat until sugar starts to melt. Carefully swirl pan until all sugar is melted and turns a deep golden brown. Carefully pour in reserved cream ( mixture will bubble), place over low heat and whisk until caramel is dissolved. Add butter and whisk until melted. Let cool a bit before using.
Can be made 2 days before serving. Store tightly wrapped in refrigerator. Bring to room temperature before serving.
