In honour of La Bodeguita del Medio in Cuba, where we once visited the bar and helped create a new Mojito ( we only had two bottles of Rochester Ginger and once tasted they were gone in minutes !!).
Into a highball glass add 3 cubes of ice. Now add 1 teaspoon of sugar, the juice of 1 lime (or 2 ounces), 4 fresh Mint Leaves. Now with a muddler or the back of a spoon, press the ice against the Mint Leaves and sugar for a few seconds. Now add 2 ounces of Havana Club White Rum, 2 ounces of Club Soda, 2 ounces of Rochester Ginger . Stir and garnish with another Mint Leaf. Hemmingway would be so proud of you.
This delicious recipe is easy to make as well as being a healthy desert option. The recipe is made with some of our favourite ingredients, some of which are amazing superfoods. Enjoy!
number of serves: 4
1/3 cup Rochester Ginger
1 orange freshly squeezed
1/3 cup cranberry juice
1 cup water
1 cinnamon quill
1 teaspoon of brown sugar
4 ripe but firm pears with stem intact (Bosc pears keep their shape well) method
Peel pears leaving stem intact. Turn pears onto their side and slice a thin layer off the bottom of the pear to give it a flat base so it will sit upright without falling over. Rinse with water and put aside.
Combine Rochester Ginger, juice of orange, cranberry juice, water, cinnamon and brown sugar in a saucepan with tall sides.
Give a quick stir of the liquid ingredients and bring to boil.
Add pears in an upright position and cover with saucepan lid. Reduce to a medium heat and simmer for 20-30 minutes depending on the ripeness of the pears.
Poach pears until firm but tender. Test pears by inserting a knife.
Once cooked, use a slotted spoon to remove pears from saucepan and onto a serving plate
Remove cinnamon quill.
Continue to reduce the liquid in the saucepan uncovered until it becomes a light syrup consistency
Pour liquid over pears and serve with vanilla ice cream. Enjoy!
The poaching liquid will cover approximately the bottom 2cm of the pears. While the rest of the pear is not submerged in liquid, the steam generated by covering the saucepan with a lid will poach the pears beautifully.
Poached pears can be made one day in advance. Serve warm or chilled.