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Poached Pears in Honey, Ginger and Red Wine

 

Allow one pear per person. This recipe serves six. The six pears fit in a six quart sauce pan.

Take care to not tear the skin or flesh or pull off the stems when handling the cooked pears.

 

Wash and cut a thin slice off of the bottom of 6 Bosc pears. Do not peel, core or remove the stems.

Stand pears in a deep, heavy gauge sauce pan.

Add 1 cup red wine, 1 cup water and 1/3 cup honey.

Thinly slice approximately 2 “thumbs” worth of fresh ginger root and add to pan.

Bring liquid to a boil, lower heat and cover.

Simmer until pears are tender, basting occasionally.

Gently remove pears from pan and stand in a pie plate or shallow, heat proof dish.

Reduce liquid until syrupy.

Spoon syrup and ginger slices over pears and serve immediately with Honey Whipped Cream.