Pickled Asian Pears Wor Mei Lei Recipes

PICKLED PEARS

Pickled Pears image

Provided by Bon Appétit Test Kitchen

Categories Fruit Ginger Low Fat Vegetarian Low Cal Vinegar Pear Healthy Low Cholesterol Vegan Asian Pear Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon kosher salt
1 2" piece ginger, peeled, thinly sliced
1 small red or green chile (such as jalapeño, serrano, or Thai), with seeds, thinly sliced
1 teaspoon whole black peppercorns
1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
1 Asian pear, large unripe Anjou pear, or Granny Smith apple, peeled, cored, cut into 1" cubes

Steps:

Combine all ingredients except pear in a small saucepan. Add 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to meld flavors. Remove from heat and let sit until warm.
Place pear cubes in a 12-ounce jar with a tight-sealing lid. Add warm pickling liquid. Let cool at room temperature for 30 minutes. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.

PICKLED ASIAN PEARS (WOR MEI LEI)

Pickled Asian Pears (Wor Mei Lei) image

This is from Eileen Yin-Fei Lo's "The Chinese Kitchen", one of the finest classic Chinese cookbooks in English. In this reciped, she uses "sah leh" (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche ... You can either pickle the pears whole, or for an appetizer, you can julienne them.

Provided by Gandalf The White

Categories Pears

Time P3DT15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs pears, very hard, barely ripe
1 1/3 cups Chinese white rice vinegar (can substitute distilled vinegar ( cider vinegar not recommended (adds too much apple flaovor)
1 1/3 cups water
1/2 cup sugar
2 teaspoons salt

Steps:

Peel, wash, and dry the pears (julienne if you choose to -- ).
Place all the remaining ingredients in an oversize glass jar.
Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
Add the pears to the jar, mix again, and cover tightly.
Keep in refrigerator, undisturbed, for at least 3 days before use.
These pears will keep refrigerated for at least 6 months.

Nutrition Facts : Calories 228.7, Fat 0.3, Sodium 1166.6, Carbohydrate 60.1, Fiber 7, Sugar 47.3, Protein 0.9

TEA POACHED ASIAN PEARS

Tea Poached Asian Pears image

Chef Picher Ong's dessert from O Magazine. "Asian pears simmered in wine-spiked, cinnamon-infused black tea". Very simple to do.

Provided by mary winecoff

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sugar
2 cups dry white wine
1 1/2 inches piece fresh ginger, cut in half crosswise
2 cinnamon sticks
1 tablespoon allspice berry
2 tablespoons black tea leaves, loose
4 slices orange zest, about 4 inches long
4 large Asian pears, peeled and halved

Steps:

Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.

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