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Poached nashi in amaretto syrup
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Juicy and sweet, the pear's rough skin and round shape make it an intriguing and refreshing treat.
Ingredients:
  • 500ml (2 cups) water
  • 250ml (1 cup) amaretto liqueur
  • 315g (1 1/2 cups) caster sugar
  • 2 x 10cm-long strips orange rind
  • 4 large nashi, peeled
  • Mascarpone or double cream, to serve
Instructions:
  • In a large saucepan over medium heat, combine water, amaretto, sugar, and orange rind. Stir and cook for 2-3 minutes until the sugar dissolves.
  • Bring the syrup to a boil, then gently add the nashi. Lower the heat, cover, and simmer for 1 hour, or until the nashi is tender.
  • Take out the nashi from the syrup, then strain the syrup through a fine sieve into a jug. Let it sit for 20 minutes or until it cools to room temperature.
  • Distribute the nashi into individual serving bowls and drizzle with the syrup. Enjoy with mascarpone or cream on the side.

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