Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Sugar Juice from

  2. 1 lemon

  3. 2 Cold water

  4. 1 1/2 tablespoons 22ml Fresh ginger

  5. 1/2 cup 118ml White wine

  6. 4 cups 948ml Pears - peeled (small)

  7. 3 Phyllo pastry

  8. 2 tablespoons 30ml Melted butter

  9. 4 Vanilla beans - soaked in cold Water to soften Lingonberry Broth

  10. 2 cups 474ml Lingonberries

  11. 1 Cinnamon stick

  12. 2 Cloves

  13. 1/2 teaspoon 2 1/2ml Ground ginger

  14. 1/2 teaspoon 2 1/2ml Ground cardamom

  15. 1/2 cup 80g / 2.8oz Brown sugar Zest from

  16. 1 orange

  17. 2 cups 474ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Pears: Combine first 6 ingredients in a large saucepan and bring to a boil over medium-high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10 to 15 minutes). Remove from heat, reserve pears and discard poaching liquid. Pat pears dry with kitchen towel. Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes. Lingonberry Broth: Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil. Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. This recipe yields 4 servings.


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