Quick & Easy

Poached nashi in asian-spiced syrup

poached nashi in asian-spiced syrup



1.Peel nashi, leaving stems intact.
2.Stir sugar with the water in large saucepan over heat, without boiling, until sugar dissolves.
3.Split vanilla bean in half lengthways; scrape seeds directly into sugar syrup. Add nashi to syrup with cinnamon, star anise and cardamom; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until nashi are just tender, turning occasionally. Remove from heat; cool in syrup.
4.Remove nashi from syrup. Strain syrup over medium jug; discard solids and all but 2 cups of the syrup.
5.Bring reserved syrup to a boil in small saucepan. Reduce heat, simmer, uncovered, about 15 minutes or until syrup reduces by half. Remove from heat; cool.
6.Divide nashi among serving bowls; drizzle with syrup.

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