Poached pears with ginger
Instructions:
These pears may be refrigerated in their cooking
liquid overnight.
1 cup dry white wine
2 tablespoons port or full-bodied red wine
3 cups water
1 / 4 cup honey
1 piece ( 3 / 4 inch) fresh ginger, peeled
and cut crosswise into 6 slices
1 vanilla bean, split in half lengthwise
and scraped
4 ripe, firm Bartlett or Comice pears
S E R V E S 4
- Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
- Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
- Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.