10 cups water
11/2 cups sugar
2 cinnamon sticks
8 slices fresh, unpeeled ginger, about the size of a quarter, smashed lightly with the flat edge of a knife
6 slightly underripe Bosc or Anjou pears
1. In a large pot, combine the water, sugar, cinnamon sticks, and fresh ginger. Heat until boiling, reduce the heat to low, and cook for 30 minutes so that the flavors marry.
2. Using a vegetable peeler or a paring knife, peel the pears, and rub the outside with cut lemons to prevent them from turning brown.
3. Squeeze the juice from the lemons and add along with the pears to the cinnamon liquid. Heat until boiling and reduce the heat to low, so that the water barely boils. Cook uncovered for about 25 to 30 minutes, or until the pears are just tender. You can poke them with the tip of a knife to test them. Remove and place in a bowl.
4. Transfer about 3 cups of the cooking liquid to a smaller saucepan. (Discard any ginger and cinnamon sticks.) Heat until boiling, reduce heat to medium, and cook about 35 minutes, or until the liquid thickens slightly. It should be more like syrup.
5.Arrange the pears in serving bowls and pour the cinnamon-ginger syrup on top. Serve. Serve warm, at room temperature or cold.
© Copyright Nina Simonds