Baesuk (Honey Poached Pears) - Korean Royal Court Cuisine Style
User Reviews
5
Baesuk (Honey Poached Pears) - Korean Royal Court Cuisine Style
Description
Baesuk (Honey Poached Pears) in Korean Royal Court cuisine begins with peeled Korean pears cut into wedges and gently cooked in water infused with thinly sliced ginger. The syrup is sweetened with sugar or honey to enhance the pears' delicate flavor. Some preparations optionally embed black peppercorns into the pear wedges, lending a subtle spicy note beneath the sweet and fruity profile. After poaching over low heat, the pears are cooled and chilled, then finished with pine nuts for a mild crunch. This dish can be enjoyed warm or cold, offering softness from slow poaching and a fragrant interplay of honey, ginger, and pear.
The texture of the pears becomes tender yet intact due to slow simmering, and the ginger imparts a gentle warmth without overpowering the fruit. Using Korean pears is traditional as they hold shape well and have crisp, juicy flesh. The optional peppercorns add a nuanced hint of spice that balances the overall sweetness. Stroking the ginger out before adding fruit ensures clarity in flavor. Serving chilled refreshes the palate, while warming can provide comfort during cooler weather. The pine nuts contribute a light, nutty garnish adding a contrasting texture.
This refined preparation is ideal as a light dessert following a meal, or as a soothing sweet snack. Its restrained sweetness and gentle aromatics make it approachable for those who prefer subtle flavors. Baesuk suits occasions where a clean, simple fruit dessert is desired that reflects traditional Korean cuisine techniques.
To maintain flavor balance, avoid overcooking which could turn pears mushy. The recipe allows sugar to be substituted with honey, and peppercorns can be omitted if preferred. Chilling for a few hours deepens the flavor melding and texture.
Ingredients
- 1 pear 490 g / 1 pound), peeled, Korean
- 3 cups water
- 15 g ginger (0.5 ounces), peeled, thinly sliced
- 2 Tbsp sugar or honey
- 24 black peppercorns (optional)
- ome pine nuts (optional) to garnish
Instructions
- Put the sliced ginger into a pot and add the water. Boil over medium high heat until rolling boiling (7 to 8 mins).
- (At the same time as step 1) Cut the pears into wedge shapes (about 8 pieces). Push through the black peppercorns on the back of the pears (typically 3 peppercorns per slice). You may want to use a chopstick or an equivalent tool to push them deep, so that they don’t fall out. Though, if you don’t like this additional peppercorn flavour, it can be omitted.
- Discard the ginger from step 1. Add the sliced pears and sugar / honey into the pot. Boil them over low heat for about 10 mins.
- Remove the pot from the heat and cool down. Chill in the fridge for a few hours. Garnish the drink with some pine nuts before serving. Serve cold or warm.
Notes
- Use peeled Korean pears cut into wedges to maintain texture during poaching.
- Embedding black peppercorns is optional and adds mild heat; omit if undesired.
- Chill the poached pears for several hours before serving to enhance flavor and temperature contrast.
- Pine nuts provide a subtle nutty garnish that complements the sweet pears.
- Use either sugar or honey as sweetener depending on preferred flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 7g | 2% |
| Sodium | 10mg | 0% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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