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From the kitchens of
yelleena
I made something special for dessert this evening. I had been given some Bosc Pears, had a whole lot of mandarins that had to be used up and several bags of mulberries in the freezer. I had to use them up before they went off so this is what I made. It's the first time that I have ever made this style of dish and the resulting syrup that reduced is fantastic over ice-cream. It's considerably a thicker syrup when cold. I can't have much of it because I'm diabetic but wow the bit I had was yummy.
My daughter doesn't like pears much but these have changed her mind and my mate mrduhast enjoyed them too.
********************************************
Spicy Pears
Ingredients
7-8 Bosc Pears (whole with stems on)
100 ml Lemon juice and about 1 litre water
For the Syrup
½ cup lemon juice
1 cup+ water
1 ½ cups mandarin juice
40-50 ml brandy
6 mulberries (optional but adds colour)
2tsp ginger powder
2 tsp. cinnamon
1 piece of crystallized ginger
2 ½ cups sugar (keep 1 cup of sugar reserved)
Method
The Pears
• Peel whole pears and try to keep the stem on, sit them in a bowl of water and lemon juice to stop them from oxidising and going brown
• Mix all liquids, spices, ginger and 1 ½ cups of sugar in a pot big enough to hold the pears.
• Heat to dissolve the sugar
• Add in the mulberries (note: you can use a little red wine here if you wish or dash of strawberry or raspberry colouring)
• Try to stand the pears upright but have them fully immersed, add more water if required
• Cook the pears until just soft all the way through
• Remove pears carefully, a slotted spoon works well here, and set aside
The Syrup
• With the remaining liquid remove the remainder of the mulberries and any solid pieces of ginger.
• Boil this mixture down reducing it by half
• Stir in 1 cup of sugar and let it dissolve
• Continue to reduce the mixture until you have a thin pouring syrup
• Store in container in the refrigerator
To Serve
• Place one whole pear into a bowl
• Drizzle with some syrup to give the fruit a glossy coat
• Add some ice-cream and drizzle a little more syrup over
Alternately serve with your choice of crème-fresh, cream or custard or non-dairy topping of your choice
Added Note
• The syrup can be used on ice-cream on its own and may thicken further as it cools
• Syrup makes a nice refreshing cordial base for either a hot or cold drink
To make mix 20-30mls with 200ml hot or cold water
This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Brandy
From the kitchens of
yelleena******************************I made something special for dessert this evening. I had been given some Bosc Pears, had a whole lot of mandarins that had to be used up and several bags of mulberries in the freezer. I had to use them up before they went off so this is what I made. It's the first time that I have ever made this style of dish and the resulting syrup that reduced is fantastic over ice-cream. It's considerably a thicker syrup when cold. I can't have much of it because I'm diabetic but wow the bit I had was yummy.
My daughter doesn't like pears much but these have changed her mind and my mate mrduhast enjoyed them too.
********************************************
Spicy Pears
Ingredients
7-8 Bosc Pears (whole with stems on)
100 ml Lemon juice and about 1 litre water
For the Syrup
½ cup lemon juice
1 cup+ water
1 ½ cups mandarin juice
40-50 ml brandy
6 mulberries (optional but adds colour)
2tsp ginger powder
2 tsp. cinnamon
1 piece of crystallized ginger
2 ½ cups sugar (keep 1 cup of sugar reserved)
Method
The Pears
• Peel whole pears and try to keep the stem on, sit them in a bowl of water and lemon juice to stop them from oxidising and going brown
• Mix all liquids, spices, ginger and 1 ½ cups of sugar in a pot big enough to hold the pears.
• Heat to dissolve the sugar
• Add in the mulberries (note: you can use a little red wine here if you wish or dash of strawberry or raspberry colouring)
• Try to stand the pears upright but have them fully immersed, add more water if required
• Cook the pears until just soft all the way through
• Remove pears carefully, a slotted spoon works well here, and set aside
The Syrup
• With the remaining liquid remove the remainder of the mulberries and any solid pieces of ginger.
• Boil this mixture down reducing it by half
• Stir in 1 cup of sugar and let it dissolve
• Continue to reduce the mixture until you have a thin pouring syrup
• Store in container in the refrigerator
To Serve
• Place one whole pear into a bowl
• Drizzle with some syrup to give the fruit a glossy coat
• Add some ice-cream and drizzle a little more syrup over
Alternately serve with your choice of crème-fresh, cream or custard or non-dairy topping of your choice
Added Note
• The syrup can be used on ice-cream on its own and may thicken further as it cools
• Syrup makes a nice refreshing cordial base for either a hot or cold drink
To make mix 20-30mls with 200ml hot or cold water
******************************This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Brandy
Category All / Tutorials
Species Unspecified / Any
Size 853 x 1280px
File Size 142.1 kB
The Beurré Bosc or Bosc is a cultivar of the European Pear grown in the north-western U.S. states of California, Washington, and Oregon; Australia; as well as in British Columbia, Ontario and Europe, where it is sometimes called Kaiser.
Wikipedia page: http://en.wikipedia.org/wiki/Bosc_Pear has a few good pictures to look at to identify them.
They have an elongated shape and a golden russet colour. Bosc pears are crisp when raw and hold their shape beautifully when cooked so any pear that matches that description could be used.
Another name for them is Calabasse Bosc or Buerré Bosc or Kaiser Pears or Kaiser Alexander or Buerré d'Appremont (French name)
hope some of this helps *hugs*
Wikipedia page: http://en.wikipedia.org/wiki/Bosc_Pear has a few good pictures to look at to identify them.
They have an elongated shape and a golden russet colour. Bosc pears are crisp when raw and hold their shape beautifully when cooked so any pear that matches that description could be used.
Another name for them is Calabasse Bosc or Buerré Bosc or Kaiser Pears or Kaiser Alexander or Buerré d'Appremont (French name)
hope some of this helps *hugs*
PS: checked with a culinary friend of mine who said that European Stewing Pears are an old variety that is most commonly found in and around Holland and could not be eaten raw so I would suggest that they may take longer to cook than bosc pears but in theory as they retain their shape well they will work for this recipe.
I'm from Holland, so that makes sense. My mom always had a stewing pear tree in our vegetable garden. There's similar apples as well, they aren't very good as they are, but they bake into fantastic pies.
I'm into heirloom gardening. Perhaps I will get lucky and find myself a stewing pear tree. You'd be amazed what you can find in the US
Thank you for finding out!
I'm into heirloom gardening. Perhaps I will get lucky and find myself a stewing pear tree. You'd be amazed what you can find in the US
Thank you for finding out!
you are most welcome, Hope you find a stewing pear tree and yes my friend confirms that they were very common in Holland and its actually thought that the stewing pear tree started there early in history then was planted throughout Europe. She also confirmed that they would be perfect for my recipe if you ever find some. *hugs*
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