Poached Pears with Ginger and Port

1. 1

   Peel gingerroot and slice thin.

2. 2

   Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes.

3. 3

   Drain gingerroot and discard water.

4. 4

   In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.

5. 5

   Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served.

6. 6

   Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover.

7. 7

   Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness.

8. 8

   Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy.

9. 9

   Pour sauce over pears.

10. 10

    Pears may be made 1 day ahead and cooled in sauce before being chilled, covered.

11. 11

    Serve pears warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.