sarsaparilla poached pears w/ skyr and pecans
Author Notes: Simmer slowly, giving you plenty of time to find comfort (in soft pants, a warm chair, a good book, a kind friend). —Katherine Hysmith
Serves four
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3/4
cup sugar
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juice from half a lemon
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2
cups water
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1/2
cup sarsaparilla syrup
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half a vanilla bean, seeds scraped
-
/2 inch of fresh ginger, peeled and lightly crushed
-
1
1 small cinnamon stick, broken into large pieces
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pinch of salt
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2
arge firm pears, peeled, halved, and cored
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plain skyr (or yogurt)
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1/2
cup toasted pecans, roughly chopped
- In a wide saucepan with high sides, combine the sugar, lemon juice, water, sarsaparilla, vanilla bean and seeds, ginger, cinnamon, and salt. Bring to a simmer, stirring to make sure all the sugar has dissolved.
- Add the pears and and partially cover the pan. Poach the pears until they are fork tender (or as tender as you’d like), about 15 to 20 minutes.
- Let the pears cool slightly in their syrup.
- Serve each pear with a generous pour of the poaching liquid, a big spoonful of skyr, and a sprinkle of toasted pecans.
- P.S. Reuse that syrup-soaked ginger piece in a hot toddy or cup of tea later.
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