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1
To make the broth, stir the pear nectar, agave nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart saute pan over medium-high heat.
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2
Bring to a boil, then place the pear halves in the saucepan, flat side down.
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3
Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer.
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4
Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
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5
Remove the pears from the saucepan.
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6
Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes.
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7
Taste the liquid for a quick FASS check.
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8
It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
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9
Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
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10
For vanilla broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir 2 teaspoons of agave nectar into the pear nectar.
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11
Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod.
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12
Proceed with the recipe as above.
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13
For star anise broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of agave nectar, and 2 teaspoons of freshly squeezed lemon juice.
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14
Proceed with the recipe as above.
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15
To seed and stem a pear beautifully, once its cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds.
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16
Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem.
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17
This will remove a clean and even triangle-shaped piece where the stem and the core had been.
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18
You can garnish the pears with the solids from the broth.
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19
Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
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20
Store in an airtight container in the refrigerator for 3 to 5 days.
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21
(per serving)
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22
Calories: 225
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23
Total Fat: 0.2g (0g saturated, 0 g monounsaturated)
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24
Carbohydrates: 59 g
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25
Protein: 1g
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26
Fiber: 4g
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27
Sodium: 15mg
