Baesuk
Photography by Jeremy SimonsMildly sweet and very crisp, this Asian pear tastes refreshing in this Korean dessert.
Preparation Time
5 minutes
Cooking Time
20 minutes
serves 4
Ingredients
24 black peppercorns
3 nashi, peeled, cored, each cut into 8 wedges
1L (4 cups) water
100g (1/2 cup) caster sugar
2 tbs honey
2 tbs pine nuts, toasted
Method
Insert 1 peppercorn into each nashi wedge. Place the nashi, water, sugar and honey in a saucepan over medium-high heat. Stir until the sugar dissolves. Simmer for 10 minutes or until the nashi softens slightly.
Use a slotted spoon to transfer the nashi to serving bowls. Drain, reserving 500ml (2 cups) of poaching liquid. Add reserved liquid to the pan and simmer over medium-high heat for 10 minutes or until reduced by half. Drizzle over the nashi and top with pine nuts.
Notes
More ideas: Brush sliced nashi with oil, then barbecue. Add thick slices of nashi to watercress and orange segments for a tangy salad.
Good Taste - May 2011, Page 32
Recipe by Alison Adams
