Vanilla Ginger Asian Pears Recipes

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GINGER PEAR MOSCOW MULES



Ginger Pear Moscow Mules image

For these Moscow Mules, I used a favorite (and extremely underrated) fall fruit: the pear! There is nothing as delicious as a juicy, ripe pear. And combined with the ginger beer? AH! It's heaven in a (fancy frosty copper) mug.

Provided by Jessica Merchant

Categories     beverage

Time 40m

Yield 1 serving

Number Of Ingredients 7

1/2 cup granulated sugar
1 vanilla bean
1 thumb-sized piece fresh ginger
2 ounces vodka
1 ounce pear cider
4 ounces ginger beer
Fresh pear slices, for garnish

Steps:

  • For the vanilla ginger syrup: Add the sugar to 1/2 cup water in a small saucepan. Scrape the seeds out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves, then simmer for 1 to 2 minutes. Remove from the heat and set aside to cool to room temperature. If you're making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you're using it as soon as it cools, remove the ginger and the pod. (This will make about 1/2 cup of syrup; keep it stored in the fridge for a week or so.)
  • For the cocktail: Fill a copper mug with ice. Stir the vodka, pear cider and 1 ounce vanilla ginger syrup in the mug. Top it off with ginger beer, drop in a few pear slices and serve!

ASIAN PEAR AND GINGER VINAIGRETTE



Asian Pear and Ginger Vinaigrette image

Categories     Ginger     Salad Dressing     Lime     Asian Pear     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 9

1 2" piece ginger, peeled, thinly sliced
1/2 cup olive oil
1/2 Asian pear, peeled, cored, cut into large pieces
3 tablespoons apple cider vinegar
2 tablespoons white miso
2 teaspoons finely grated lime zest
1 teaspoon pink peppercorns
1/2 teaspoon white peppercorns
Kosher salt

Steps:

  • Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10-15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
  • Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
  • DO AHEAD: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.

ASIAN PEARS WITH GINGER-MAPLE SYRUP



Asian Pears with Ginger-Maple Syrup image

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup water
1 tablespoon matchstick-size pieces peeled fresh ginger
1 cup pure maple syrup
2 tablespoons whiskey or brandy
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
4 7-ounce chilled Asian pears
2 tablespoons finely chopped crystallized ginger
1 tablespoon finely chopped fresh mint leaves

Steps:

  • Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing.)
  • Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint.

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