Description
A delightful dessert featuring tender poached pears simmered in a fragrant ginger and cinnamon syrup, served with smooth ginger-infused whipped cream and a crunchy gingersnap oat crisp topping. This elegant dish balances warming spices with creamy and crunchy textures, perfect for a sophisticated finish to any meal.
Ingredients
Poached Pears & Syrup
- 4 pears (Bosc or Anjou)
- 3 cups water or white wine
- ¾ cup sugar
- 1–2 inches fresh ginger, sliced
- 1 cinnamon stick
- 1 tbsp lemon juice
Ginger Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp ground ginger
- 1 tsp vanilla extract
Gingersnap Oat Crisp
- 1 cup rolled oats
- ½ cup crushed gingersnap cookies
- ⅓ cup brown sugar
- ½ cup butter (cold, cubed)
- ¼ cup flour
- Pinch of salt
Instructions
- Prepare the Poaching Liquid: In a saucepan, combine water or white wine, sugar, sliced fresh ginger, cinnamon stick, and lemon juice. Bring the mixture to a gentle simmer, stirring occasionally until the sugar completely dissolves.
- Poach the Pears: Peel the pears, keeping them whole. Carefully place them into the simmering liquid and cook gently for 20 to 25 minutes, turning them occasionally to ensure even poaching, until the pears are tender but still hold their shape.
- Reduce Syrup: Remove the pears from the poaching liquid. Continue simmering the liquid until it slightly thickens into a syrup-like consistency, enhancing the concentration of flavors.
- Make the Crisp: In a mixing bowl, combine rolled oats, crushed gingersnap cookies, brown sugar, flour, and a pinch of salt. Cut the cold, cubed butter into the mixture until it becomes crumbly. Spread this mixture evenly on a baking sheet and bake at 180°C (350°F) for 12 to 15 minutes or until golden brown. Allow to cool completely to achieve maximum crispiness.
- Prepare Ginger Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar, ground ginger, and vanilla extract until soft peaks form, creating a light and flavorful ginger cream.
- Assemble the Dessert: Place a poached pear on each serving plate. Drizzle generously with the reduced ginger syrup, spoon a dollop of ginger cream alongside, and sprinkle the crisp oat topping over the cream and pear for added texture and spice.
Notes
- Choose firm but ripe pears like Bosc or Anjou for best results in poaching.
- White wine can be substituted with water for a non-alcoholic version.
- Make sure to cool the oat crisp completely to maintain its crunchiness.
- The ginger cream can be whipped slightly firmer if preferred for greater stability.
- Store leftover poached pears and syrup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
