By Kim Yong-ja
The spicy taste of ginger and peppercorns in your mouth will be soothed by the honey. This dish is best prepared 3-4 hours in advance, in order to be served well-chilled.
• 3 cups WATER
• 1 1/2 oz/42g GINGER, peeled and sliced
• 3 heaping tablespoons HONEY
• 1 ASIAN PEAR, peeled and cut into chunks
• 10 PEPPERCORNS
1. Combine the water, slices of ginger and honey. Peel and cut the pear into chunks, and then pierce a peppercorn into 1?3 of the pear pieces. Push them in deep by using a chopstick.
2. Bring the honey-water to a boil. Add all the pear and ginger slices to the broth and simmer until the pears are cooked.
3. Discard most of the ginger pieces. Chill the pears and the broth in the refrigerator for 3-4 hours to serve cold.