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Poached pears with wine and ginger
Mirrored from The OEconomist. You can comment there or here.
More pears! We had two big bags of pears this week, so I used one bag of them — adorable little green pears with a red blush on them — to make these poached pears when some friends came round for dinner.
The pears are simply peeled then poached, whole, in a liquid made of half red wine and half water, with some sliced ginger root and other spices added. Once the pears are cooked (about 15-20 minutes at a gentle simmer) they’re taken out of the liquid and put aside.
Poached in wine and put aside — they’re a beautiful pale pink colour!
After that, the poaching liquid is vigorously boiled til it thickens to a syrup — about a cup or so in volume — which you can then pour over the pears when you serve them.
Served simply with a syrup reduced from the poaching liquid.
We had them by themselves but they would’ve been tasty with some good vanilla icecream or whipped cream.