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Poached nashi in lemon grass & ginger syrup
Poached nashi in lemon grass & ginger syrup
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate your Asian meal with lemongrass-infused poached nashi pears in a sweet syrup.
Ingredients:
  • 500ml (2 cups) water
  • 100g (1/2 cup) caster sugar
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 1 stem lemon grass, pale section only, thinly sliced
  • 4 small nashi
  • Vanilla ice-cream, to serve
Instructions:
  • In a saucepan over medium heat, combine water, sugar, ginger, and lemongrass. Stir and cook for 2 minutes until sugar dissolves. Bring to a boil, then add the nashi. Reduce heat, cover, and simmer for 20 minutes, turning occasionally until nashi is tender.
  • Divide the nashi among bowls. Strain the syrup through a fine sieve into a jug. Drizzle the nashi with the syrup and serve with ice cream.

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