Few things says the holidays quite like a pear. From the partridge in the pear tree to those Harry & David deliveries, the sweet, nectary fruit is one to be savored come the cooler months. This holiday season, give those pears a decadent twist with this recipe for Ginger Poached Pears.
- 1 bottle (750 ml) of sweet champagne
- 2 cups simple syrup
- 1 cinnamon stick, halved
- 2 tbs. agave nectar
- 2 tsp. grated ginger
- 1 vanilla bean, split lengthwise and seeded
- 6 small, ripe Anjou pears, peeled
In a large saucepan, combine wine, simple syrup, cinnamon stick, vanilla bean (without seeds), agave and ginger. Bring to a simmer, stirring occasionally, until agave nectar dissolves. Add pears and simmer for about 20 minutes, turning throughout to ensure they are equally coated and cooked. Once tender, remove from liquid and let cool.
Continue simmering the liquid, allowing it to thicken and reduce by halve. Remove from heat and let cool; once cool, remove vanilla bean and cinnamon stick.
To serve, place pear on plate and drizzle sauce over top. Add a dallop of vanilla ice cream if one were so inclined.