An idea for that gift box of pears. (David Boraks/DavidsonNews.net)

A friend received a shipment of pears from one of those holiday gift catalogs, and they are nearly perfect. Sweet and juicy. The problem is, there are 16 – more than her one-person household can munch right away. She needs ideas. Here’s one (and of course it works on local or store-bought pears, too):

A couple of years back, we found a great recipe for Poached Pears in the New York Times. It’s a partial solution to an abundance of pears, and makes for an unusual and delectable dessert. Because you’re cooking the fruit, it also works when your pears aren’t fully ripe – and bit hard to bite.

What we like best about this recipe are the unexpected flavors: ginger, anise and cinnamon, and the tenderness of the cooked fruit. We like to reduce the sauce to a thick syrup, which can be used later in other ways.

You can make this ahead and serve it a day or two later.

LINK

Sept. 22, 2008, “Diner’s Journal” blog, NewYorkTimes.com, “Recipe of the Day: Poached Pears With Asian Spices.”