From Jesse Cool This light and pleasant dessert is wonderful with ginger cookies or over vanilla ice cream. Shiso is an herb used frequently in Japanese cooking. Not often considered for dessert, it adds a subtle minty interest to the poached pears. If you can’t find it, use fresh mint. 6 small organic pears, peeled, cored, and halved 2 cups mirin cooking wine ½ cup sugar 6 whole cloves 2 tablespoons finely chopped crystallized ginger 3 tablespoons thinly sliced shiso or mint Preheat