Ingredients
- 4 firm pears, peeled
- 3 tsp Jasmine powderSuperboba
- 700 ml water
- 0.33 cup sugar
- 1 strip lemon peel
- 1 tsp vanilla extract
Steps
Bring the water and sugar to a simmer in a pot wide enough to hold the pears in one layer, stirring until the sugar dissolves.
Take the pot off the heat and whisk in the Jasmine powder. Off the heat matters, because jasmine turns bitter if boiled.
Add the lemon peel, vanilla and the peeled pears. The liquid should nearly cover them.
Return to the lowest heat and poach 20 to 25 minutes, turning once, until a knife slides in easily.
Cool the pears in the syrup. Serve warm or chilled, with a few spoons of the syrup.
Good to know
- Add the powder off the heat. This is the one rule here.
- Firm pears only. Ripe ones collapse into sauce.
- Better the next day, left in their syrup in the fridge.
