Simmer slowly, giving you plenty of time to find comfort (in soft pants, a warm chair, a good book, a kind friend). —Katherine Hysmith
juice from half a lemon
half a vanilla bean, seeds scraped
/2 inch of fresh ginger, peeled and lightly crushed
1 small cinnamon stick, broken into large pieces
pinch of salt
arge firm pears, peeled, halved, and cored
plain skyr (or yogurt)
toasted pecans, roughly chopped
In This Recipe
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.