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Recipe for :

Baked Pears with Honey and Ginger
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

Non-stick vegetable oil spray
8 firm but ripe Bartlett pears, peeled, halved, cored
1 cup packed golden brown sugar
3 teaspoons ground ginger
6 tablespoons honey
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter

1 quart vanilla frozen yogurt
Fresh mint sprigs (optional)
Lemon peel strips (optional)

Method
  • Preheat oven to 375°F.
  • Spray 2 large ovenproof skillets with oil spray.
  • Arrange half of pears cut side down in each skillet.
  • Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet.
  • Mix honey, lemon juice and peel in small bowl. Drizzle over pears.
  • Dot pears in each skillet with 3 tablespoons butter.
  • Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes.
  • Turn pears over. Bake 5 minutes longer.
  • Remove pears from oven. (Can be made 1 day ahead). Cool.
  • Transfer pears and cooking syrup to large glass baking dish; cover and chill.
  • Rewarm uncovered in 375°F oven 15 minutes before continuing.
  • Arrange 2 pear halves on each of 8 plates.
  • Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears.
  • Place 1 scoop yogurt alongside and garnish with mint and lemon peel, if desired.

Serves 8

Martin James

 
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