Menu

Pink Peppercorn and Ginger Poached Pears

  • Details
  • Related Items

Here’s a show-stopping dessert from from My Two Souths and Chef Asha Gomez. Based on her love of pears here in the US, this gorgeous Pink Peppercorn and Ginger Poached Pears recipe had us eagerly awaiting our September 2017 “Meet & Eat”. For more on Asha Gomez’s recipes, follow her on Twitter and/or Facebook.

From the author: “Although India received pears from China many centuries ago, and they are grown and available most commonly in the northern provinces, they are still not nearly as beloved a fruit as the mango. In the southern US, pears struggle to compete with peaches, which are harvested regionally about the same time in the summer and into the fall. But when it comes to poaching – and I love poaching all types of fruit – the pear seems to be the best fruit, with its ability to retain its shape and its blossoming flavor. Because of importation and advanced agricultural practices, lovely ripe pears are available at the grocery store at almost any time of the year. However, for this recipe I chose a darling little pear called Seckel, also known as a sugar pear, because it is unrivaled in terms of sweetness. With a short, round, chubby appearance, sugar pears offer an off-white to pale yellow flesh that is slightly more dense and coarse than other varieties; they embody the phrase “good things come in small packages.” Seckel pears – or many other varieties for that matter, such as Bosc, Anjou, or Bartlett – are perfect for this dessert since they readily absorb the flavors and fragrance of the ginger and sweet pink peppercorns. Serve these for a stunning fall dessert.”

 

Reprinted with permission from My Two Souths: Blending the Flavors of India into a Southern Kitchen © 2016 by Asha Gomez with Martha Hall Foose. Photo credit: Evan Sung. Published by Running Press.

My Two Souths: Blending the Flavors of India into a Southern Kitchen is the September 2017 selection for the World Spice Cookbook Club. My Two Souths: Blending the Flavors of India into a Southern Kitchen is currently available for purchase at our retail store and online.

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published.

Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns

This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone.  Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats, we finish it all off with colorful, crunchy and exquisite candied anise, …

Saffron Poached Leeks

This versatile side dish will become a spring time staple. Perfect alongside everything from roast meat to vegetarian pasta, the leeks are tender, buttery and melt in your mouth. After a little prep work they …

Saffron Raspberry Rolls

Saffron Raspberry Rolls

Using a bit of creativity, spices can be the perfect spark to elevate familiar comfort foods to new heights. This is especially true when they’re utilized in nontraditional ways. These rolls are elegant and exotic, …

Pakhlava 600

Pakhlava

We were thrilled to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March 2017 Cookbook Club selection and continue to revisit these amazing recipes. Full of stunning …

Saffron Apricots

The February 2017  Cookbook Club Meet & Eat featured “a modern way to cook” by Anna Jones. It’s a wonderful cookbook that shows how you can still prepare healthy, nourishing vegetarian food, even if you have time …