Poached Pears in a Spiced Honey Syrup

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I definitely gravitate towards heavier (read: more fattening) desserts like cake, cookies, ice cream, brownies, etc., etc., but fruit desserts are the more common way to end a meal in Morocco.

These poached pears are relatively simple to prepare but are a pretty and elegant way to follow a heavy Moroccan dinner.  Spiced with ginger, cinnamon and cardamom with just a little bit of honey, they’re also a relatively healthy dessert.  Although if I had my way, I’d be serving these pears with a generous scoop of ice cream.

Poached Pears in  Spiced Honey Syrup, Adapted from Modern Moroccan: Ancient Traditions, Contemporary Cooking

* 3 Tablespoons honey
* 3 Tablespoons lemon juice
* 1 cup water
* 1 cinnamon stick
* 1 cardamom pod, smashed
* 2 thin sliced fresh ginger
* 4 pears

Combine the honey and lemon juice in a medium saucepan over medium-high heat.  Stir to dissolve the honey and then add the water, cinnamon, cardamom and ginger and bring to a boil.  Reduce heat and simmer for five minutes.

Peel the pears but leave the stalks intact.  Add the pears to the saucepan and simmer, turning the pears regularly, until soft, about 20-25 minutes.  If the syrup is gets too thick and dry while cooking, add a couple Tablespoons of water.

Leave the pears to cool in the syrup and serve at room temperature either plan or with vanilla ice cream.

Serves four.

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