Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
4 cups pear nectar
1/4 teaspoon Grade B maple syrup
Zest of 1 lemon, in long pieces
4 inches peeled fresh ginger, cut into 1/4-inch pieces
4 teaspoons maple syrup
generous pinch of saffron (12 to 15 threads)
2 ripe but firm pears, preferably Bosc or Comice, peeled, cut in half, seeded, and stemmed
To make the broth, stir the pear nectar, agave nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart sauté pan over medium-high heat. Bring to a boil, then place the pear halves in the saucepan, flat side down. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through with- out resistance.
Remove the pears from the saucepan. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 min- utes. Taste the liquid for a quick FASS check. It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
Cooks Notes: to seed and stem a pear beautifully, once it’s cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds. Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem. this will remove a clean and even triangle-shaped piece where the stem and the core had been.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)