(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.