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.