Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (375g) sugar

  2. 1 tablespoon finely shredded fresh ginger

  3. 1 stem lemon grass (white part only), bruised and cut into 5cm lengths

  4. 4 firm ripe beurre pears, peeled

  5. mint leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Method :

  2. Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.

  3. Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.

  4. Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve wit lemon sorbet.


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