GINGER CANDIED PEAR WEDGES
Those who follow me on Twitter knows how much I love Mondays, it is my favourite day of the week, one reason is that the house is emptied of noise but the main reason is that it feels like a new life starting, promise is in the air somehow and I am at grabbing every ounce of it that I manage to catch. It’s like Spring, even if I know that the ‘calendaric’ spring hasn’t arrived yet, the Swede in me savour every little sign of it that I see and I sniff the air to fill my being with it. One of the things I have learnt as life has been accumulating is to appreciate the small things in life because if I don’t, I would feel eternally depressed, cheated and disappointed and I really don’t think that is what life is about really. Unless something really dramatic happens, I know I will not do or make anything that will change the world or even make an minor impact on it, very few people do even though I think we all would like to do it in a way or another, but still life is here and now and it is actually filled with nice little things that make it so liveable if you take the time to see, hear and feel them. Not that it is always possible, there are times in life when darkness reigns but when it gets lighter, it is important to see them again in order to go on. So I savour my Mondays and the signs of Spring I see right now because you never know what is hiding round the corner.
Ginger candied pear wedges is a variation of the ginger candied orange wedges I made years ago, I like the contrast between the hard sugar cover and the fresh and soft inside so much and the flavours are really good as well. I do recommend to serve the candied pear wedges with chocolate, it was so good!
GINGER CANDIED PEAR WEDGES
150 ml / 0.63 cup sugar
50 ml water / 0.2 cup water
1 piece a fresh ginger, about 2,5 cm / 1 inch
2-3 drops of vinegar
- Mix sugar, water and the ginger cut into pieces in a small pan. Add vinegar and let it simmer until it is beginning to be caramelized but be careful not to let it get too brown, it’s enough if it is yellow. I test with drops on parchment baking paper, if they quickly gets hard, it’s ready.
- While it simmers, peel the pears and cut them into thin wedges.
- When the sugar is ready, either you dip half of the pear wedge, put it on a baking sheet paper and dip the other half when it’s cooled down a bit or you use large tweezers or something like that and dip the whole wedge. Either way, when dipped and coated, put the wedges on parchment baking paper and let them cool. If you want a thicker coating, dip them twice.
- Serve with chocolate chips or why not a nice thick pastry cream? Or ice cream?