kind classics: candied ginger pears

During the holidays it can be hard to get away from cream and butter-laden desserts. But this superhero Candied Ginger Pears dessert from my book p. 279 is delicious and sophisticated and is a great option to serve to your guests!

Ingredients

1 cups of ground almonds
2 tbsp. of brown rice syrup
3 large or 4 small pears halved and core scooped out
1 1/2 cups of pear or apple juice
1 tsp. of ginger juice grate 1" fresh ginger and use your fingers to squeeze out the juice
1 Pinch of fine sea salt
1 tbsp. of kuzu mixed with 1 T cold pear juice
1 tbsp. of fresh lemon juice
1 tsp. of lemon zest
4 tsp. of maple syrup optional

Steps

Heat a dry skillet over medium heat
Add the almonds and toast for 3-5 minutes stirring constantly until fragrant and golden brown
Transfer to a small bowl to cool
When cool buzz the almonds in a food processor or blender until very finely ground
Heat the rice syrup in a small saucepan
Add the ground almonds and stir over medium-low heat until the mixture thickens
Set aside
Arrange the pears in a deep skillet cut sides up
Add the pear or apple juice to the pan along with the ginger juice and salt
Cover the pan bring to a boil then reduce heat to medium and simmer for 7-10 minutes or until the pear halves are soft
Using a slotted spoon transfer the pears to a serving platter reserving the cooking liquid
Fill the hollow of each pear with some of the ground almond mixture
Stir the diluted kuzu into the reserved cooking liquid and heat for 3-5 minutes stirring constantly until the sauce thickens
Remove from heat and stir in the lemon juice and zest
Pour the sauce over the pears and serve
For extra sweetness and some color drizzle each pear with 1 teaspoon maple syrup

What are some of your favorite kind holiday desserts?

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