Ginger Honey Poached Pears and Custard Dessert
Use Hawai’i Harvest Beneficial Blends Heavenly Ginger & Honey to make an easy, delicious sauce or syrup for fresh or cooked fruit. The poached pears in the first stage are a delightful light ending for any meal. For an elegant dessert coarsely chop the poached pears, top with the custard mixture and bake. Finish with a dollop of whipped cream and a sprinkle of fresh ginger over the cooled custard for a creamy, multi-layered taste experience.
Serving Size: 6-8
First Stage: Ginger Honey Poached Pears (which can be its own dessert for 6 people)
- 3 large, firm Bosc pears, peeled with seeds and core removed, cut into halves
- 4 Tablespoons Hawai’i Harvest Beneficial Blends Heavenly Ginger & Honey
- 1 Tablespoon + 1 teaspoon fresh lemon juice
- ½ teaspoon finely grated ginger
- ¾ cup water
Second Stage: Pears with Custard
- 3 cups evaporated whole milk
- Pinch of salt
- 1/4 cup Hawai’i Harvest Beneficial Blends Heavenly Ginger & Honey
- 3 large eggs + 3 egg yolks
- ¼ – ½ teaspoon very finely grated fresh ginger
- Reserved syrup
- Whipped cream to garnish (optional)
- Place all ingredients in deep saucepan and bring liquid mixture to a boil.
- Reduce heat to low and simmer for 10 minutes. Remove pears and increase heat to reduce and thicken the liquid to a thin syrup.
- Return pears to pan, spoon syrup over them and continue cooking on low until pears can be pierced with a fork. Remove pears and syrup.
- FOR POACHED PEARS DESSERT: Refrigerate pears and syrup until chilled, then serve with whipped cream mixed with a sprinkle of grated ginger.
- FOR CUSTARD PREPARATION: Preheat oven to 350 degrees F.
- Cut pears prepared as above into ½” pieces.
- Arrange the diced pears in the bottoms of 8 custard cups or ramekins.
- In a large heavy saucepan combine milk, salt, and honey until mixture comes to a simmer, then remove from heat.
- In a large bowl quickly whisk together eggs and egg yolks, then add the hot milk mixture very slowly, whisking constantly. When all the milk mixture is incorporated add the grated ginger, whisking until the ginger is distributed evenly.
- Fill custard cups about 7/8 full and place in a deep pan. Add boiling water to the pan until the water reaches about ½ of the height of the custard cups.
- Bake 40 minutes, remove from water bath and cool on a rack. Refrigerate at least 2-3 hours.
- Place the reserved Poached Pear syrup in a saucepan and cook over medium heat until the syrup is thickened. Allow the syrup to cool to room temperature.
- Before serving, run a knife around the edge of the custard and invert onto a small plate. Drizzle syrup over the custard, and top with a small dollop of whipped cream and a sprinkle of either grated fresh ginger or grated crystallized ginger.