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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 1 1/2 cups sugar
- 1 (750 ml) bottle Moscato wine or other sweet dessert wine
- 2 cinnamon sticks
- 2 tablespoons honey
- 1 (3/4-inch) piece of fresh ginger, 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
Method
- In a saucepan large enough to hold all the pears, combine the sugar with 1 1/2 cups water.
- Bring to a boil and stir to dissolve the sugar.
- Add the 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 the honey has melted.
- Add the pears and simmer over medium-low heat for 15 to 20 minutes, turning occasionally, until the pears are tender when pierced with a small knife.
- Remove the 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.
- Discard the cinnamon sticks and vanilla bean.
- Place each pear on a small serving plate with a scoop of vanilla ice cream.
- Drizzle with the poaching syrup.
- Serve immediately.
