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Poached Pears with Ginger – This recipe comes to us courtesy of Martha Stewart.
The pears can be chilled overnight in their juices. – ripe, firm Bartlett or Comice pears, dry white wine, port or red wine, water, honey, fresh ginger, peeled and cut into 6 pieces, vanilla bean, split in half and seeds scraped out (or use our vanilla bean powder), Put all ingresients except for the pears in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes.; Peel and half the pears lengthwise. use a spoon or melon baller to scoop out the seeds, and use a sharp knife to lift out the fibrous strip from the centre but leaving the stalks in tact. Lay the pears carefully in the liquid- if not fully covered by the liquid place some baking paper on top of the pears to prevent them from browning.; Cok pears for 15 to 20 minutes- until a sharp knife enters easily but the flesh is still slightly resistant. Let the pears cool in the liquid for 30 minutes. Remove pears using a slotted spoon and place in a bowl, covered with baking paper.; Cook liquid over a medium heat until syrupy, about 15 minutes. Throw away the vanilla pod and the ginger. Let the liquid cool.; Place two pear halves in each serving bowl and spoon the syrup over them.; –