Baesook (Korean Peppercorn Pear with ginger)

(배숙)
Baesook (or Baesuk) 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.

Servings: 4

Ingredients

3

each

Nashi (Asian) pears

2

ounces

peeled ginger

36 to 48

each

peppercorns

3

tablespoons

sugar

6

cups

water

1

ounce

pine nuts

Procedure

Preparation

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.

Cooking

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.