1 piece fresh ginger (3/4-inch), peeled and finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou or Bosc pears, peeled and cored
Vanilla ice cream or gelato
Instructions
In a saucepan large enough to hold all the pears, combine sugar with 1 1/2 cups water. Bring to a boil and stir to dissolve sugar. Add wine, cinnamon sticks, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the mixture to a simmer, stirring occasionally, until honey has melted.
Add pears and simmer over medium-low heat for 15 to 20 minutes, turning occasionally, until pears are tender when pierced with a small knife. Remove pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, 15 to 20 minutes. Cool to room temperature
Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with poaching syrup. Serve immediately.
Originally Submitted
1/20/2011
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