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Five-spice nashi with ginger cream
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
Elevate your meal with Japanese pears infused with Chinese five-spice and a luscious ginger cream topping.
Ingredients:
  • 125ml (1/2 cup) double cream
  • 20.00 ml finely chopped glace ginger
  • 35g (1/3 cup) flaked almonds
  • 40g (2 tbsp) butter, chopped
  • 1 1/2 tsp Chinese five-spice
  • 4 (about 1kg) nashi, peeled, cored, each cut into 8 wedges
  • 70g (1/3 cup, firmly packed) brown sugar
Instructions:
  • Combine the cream and ginger in a small bowl, stirring until well mixed. Cover with plastic wrap and chill in the fridge until needed.
  • In a medium non-stick frying pan over medium-low heat, toast the flaked almonds for about 2 minutes, stirring constantly until they turn golden. Transfer to a plate and set aside.
  • In the same pan over medium-high heat, melt the butter. Stir in the Chinese five-spice and cook for 30 seconds until fragrant. Add the nashi and cook for 7 minutes until golden, turning occasionally. Sprinkle the nashi with sugar over medium-low heat. Cook for 2 minutes until sugar dissolves while turning occasionally. Increase heat to medium-high and cook for 5 minutes, stirring constantly until nashi are just tender.
  • Transfer the nashi into serving bowls. Add a generous spoonful of ginger cream on top and finish with a sprinkle of toasted almonds. Serve right away to enjoy at its best.

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