Baesuk, steamed pears filled with ginger and honey

Bring water to a boil in the steamer.

Wash and dry the Korean pear. Cut off the top about one inch down and scoop out the seeds.

Put a little of the soft flesh back in. Fill the hole with about a teaspoon of grated ginger, one to two tablespoons of honey and a little cinnamon powder, then pine nuts and jujube. Put the lid back on.

For the Bosc pear, trim the bottom so it stands level, cut off the top the same way and gently scoop out, more carefully since it is much softer, until the seeds are found and removed.

Return a little of the soft flesh, add about a tablespoon of honey, cinnamon powder, about half a teaspoon of ginger and pine nuts, and replace the lid.

Set each pear in a small soup bowl on the steamer rack over the boiling water.

Steam over medium-high heat. The small Bosc pear is done after 10 minutes, translucent with juice in the bottom; the Korean pear cooks longer.

Garnish with mint and eat with a spoon, juice and all.