I decided to make a sauce that could serve as a topping for pancakes or on top of ice cream. With asian pears tendency to not break down as you cook them the sauce turned out syrupy and chunky. Just what I was looking for.
Spiced Asian Pear Sauce
6 Asian pears, chopped
1 vanilla bean
1 inch ginger
1 C sugar/1.5C honey
2 C water
Take the ginger and peel it. The easiest way to do this I have found is with a spoon. The spoon removes the skin quickly and without taking off excessive amounts of the ginger itself. Slice the ginger.
Place the sweetener and water in a small cook pot. Add the sliced ginger and the vanilla bean. Bring to a boil and simmer for 15-20 mins. Remove the ginger and vanilla bean. Split the vanilla bean and scrap the seeds into the syrup. Chop the ginger and place in the syrup. If you want a milder sauce use less of the chopped ginger or even none. This will allow you to get the flavor of the ginger without biting down into a chunk of ginger.
Bring the syrup to a simmer and add the pears. Cook until the syrup thickens and the pears soften. Approximately 20 mins. Place in sterile jar and process for 10 mins. Enjoy
Sounds absolutely lovely for the fridge, but according to the NCHFP Asian pears require acidification to be safely BWB canned. Check it out:
ReplyDeletehttp://nchfp.uga.edu/how/can_02/asian_pears.html