FoodSteamed Nashi

Steamed Asian Pears


  • 2 Nashi
  • 4 teaspoons honey
  • 2 dried Chelsea dates, softened in coldĀ  water, slitted, pits removed
  • Lemon juice to brush Nashi to prevent discolouration (optional)


Wash nashi and pat dry with paper towels. Cut the top off the Nashi and set aside (these will become the lid). Remove the core, if desired, cut off a small slice at the bottom to that the Nashi stands straight during steaming. (Note depending on the type of teaming equipment you are using, you may find it difficult to stand the Nashi upright and cover for steaming. In that case, slice the Nashi lengthwise, core and spoon the honey and place the date in the hollow in the middle.) Spoon 2 teaspoons of honey into each Nashi. Add 1 Chinese date. Place the top back on the Nashi. Brush lemon juice over the skin of the pear if using. Set up a steamer or place a rock for steaming inside a deep pot. Place the Nashi on a plate and steam, covered for 30 minutes or unit; the Nashi are tender. Serve warm. Tip: If unavailable, regular dates or raisins can be used instead. Of course you can leave them out altogether and simply steam the Nashi with honey. Makes 4 servings.