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
- 3/4 cup sugar
- juice from half a lemon
- 2 cups water
- 1/2 cup sarsaparilla syrup
- half a vanilla bean, seeds scraped
- /2 inch of fresh ginger, peeled and lightly crushed
- 1 1 small cinnamon stick, broken into large pieces
- pinch of salt
- 2 arge firm pears, peeled, halved, and cored
- plain skyr (or yogurt)
- 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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