Vanilla Ginger Poached Pears
Recipe and Photos by Michelle Martin
2 Bosc Pears
1 ¼ cup sugar
1-inch piece of ginger, cut into matchsticks
½ vanilla bean, split lengthwise
Combine sugar, ginger and vanilla in a pan with 2 ½ cups of water over medium high heat and bring to a boil.
Peel the pears, leaving their stems on. Slice them in half and core them by digging into the blossom end with a spoon or paring knife. Gently lower the pears into the boiling water and adjust the heat so that it simmers gently. Cook, turning the pears every five minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually from 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.
Serve pears with toppings of your choice (ice cream, cinnamon) and a little of the poaching liquid if desired.