Baesook was originally served in Korean royal court cuisine, and did not spread to the public until the mid 20th century. This is a slightly different version with ginger added.
Nashi (Asian) pears
36 to 48
Slice the ginger into 1/4 inch thick pieces.
Wash the pears in cold water, peel, and cut into quarters.
Remove and discard core sections, then trim (round) all sharp edges.
Push 3 or 4 peppercorns into the surface of each pear section just far enough that they do not fall out.
Put ginger, sugar, and water into a pot and bring to a full boil over high heat.
Reduce heat to medium low and simmer until liquid reduces by 1/4.
Strain out ginger solids.
Add pear sections and cook for another 10 minutes.
Remove from heat and let cool.
Transfer liquid and pear sections to a bowl or jar and refrigerate.
Serve cold (2 or 3 pear sections covered with juice) in small bowls.