Earlier I submitted an iced peaches recipe based upon my landscape gardening research from the early nineteenth century. I have played further with that recipe here adapting it to the pears which I have. The pears must be ripe for eating. Use the kind you love, whether it be anjou, bosc, barlett or other variety. I prefer a soft, juicy pear for this recipe. If you select seckel, then you will need 4; then use both halves for a portion. —Sagegreen
ripe fresh pears perfect for eating
peeled and grated ginger
sprigs of fresh lavender, recommended
Poire Williams or other spirit of your choice such as St. Germain or Domaine de Canton
or 1/2 cups
alternatively in place of the spirit, pear juice
Gingerly pare the pair of pears. Cut in half and core. Delicately marinate in the spirit or juice with the ginger and some fresh lavender leaves for 30 minutes or so.
Preferably in a copper bowl, add the room temperature egg whites with a few optional drops of vinegar. Beat until very stiff.
Pour your sugar in a large dipping saucer.
Let the excess liquid drip off each pear as you proceed to roll each half alternatively in the egg white then in the sugar, again in the egg white, then sugar, until you achieve the desired level of icing you like. You may well will have leftover sugar and egg white: Then you can make a small pavlova.
Plate the pears. Spoon over additional spirit (or juice) with spice. Chill until serving time. Garnish with a fresh herbal sprig, such as lavender and fresh zested ginger.