Poached Pears in White Wine

Tisha e-mailed me this recipe, for our annual Thanksgiving feast. We wanted a challenging, pear-based dessert...and I think this one will fit the bill.

Poached Pears in White Wine

6 large, firm Anjou pears
1 bottle (750ml) of Reisling wine
1 cup water
2 cups sugar
2 T. honey
2 cinnamon sticks
1 t. vanilla extract
1 t. fresh ginger, grated

Combine the water, sugar, wine, honey, cinnamon, ginger, and vanilla in a large (4-quart) saucepan or stew pot. Bring to a simmer, stirring constantly, until the honey and sugar have dissolved. Peel and add the pears. Simmer for about 20 minutes, turning occasionally, until tender.

Remove the pears with a slotted spoon, and place stem-up on a serving dish. Cover loosely with plastic wrap, and set aside to cool.

Reduce the liquid over medium heat until it is thickened into a heavy syrup (about 30-45 minutes.) Remove the cinnamon stick.

To serve, place a pear in a shallow bowl or dessert dish, and drizzle with the hot syrup. Garnish with a sprig of mint and a cinnamon stick.

TIP: place the pear on top of a scoop of vanilla ice cream, or your favorite puffed pastry, before drizzling the syrup.