Gingered pear soup

‘Dirty Dozen’ fruits and vegetables Brinkman
9. Pears

Makes 2 cups – 4 servings

I like the aromas and flavors of this light, simple dessert best when it is served warm; but, if you prefer, serve warm soup over room-temperature pears or chill both components. Buttery-rich Rosemary Shortbread is a lovely accompaniment to the elegant presentation.

For the pears

1 ½ cups water

¾ cup sweet white wine, such as Sauternes or sweet Riesling

1/3 cup sugar

Two ¼-inch orange slices

4 whole cloves

4 Bosc, Bartlett, or Forelle pears, cored and peeled

For the soup

Three ½-inch slices of fresh ginger

1 bay leaf

1 cinnamon stick

1 teaspoon black peppercorns

¼ teaspoon anise seed or

2 star anise pods

1 whole clove

2 cups pear nectar

Sprigs of fresh mint for garnish

To poach the pears, put the water, wine, sugar, orange slices, and cloves in a medium saucepan. Bring to a boil over high heat. Reduce the heat; simmer for 5 minutes. Add the pears; simmer, turning occasionally, until they are tender, about 15 minutes (less if the pears are riper).

Meanwhile, wrap the ginger, bay leaf, cinnamon stick, peppercorns, anise seed, and clove in cheesecloth and tie with a string. Pour the pear nectar into a small saucepan; add the cheesecloth bag. Bring to a boil over high heat. Reduce the heat; cover and simmer for 15 minutes. Taste and let the broth steep if you want a stronger spice flavor.

To serve, place a pear upright in the center of a dessert bowl. (Even the bottom of the pear, if necessary so it will stand up straight.) Ladle the soup into the bowl. Insert a mint sprig into the center of the pear.

Advance preparation This soup and the pears will keep for up to 1 day in separate covered containers in the refrigerator.