Poached pears in honey-ginger syrup with cinnamon

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Wine-poached pears are a classic French dessert distinguished by their elegant presentation and extraordinary flavor. Firm, ripe pears are peeled and poached at a very low simmer in a mixture of sweet white wine, sugar syrup, honey, ginger, natural vanilla, and cinnamon until they absorb the rich flavor and soften. The liquid then evaporates, turning into a light, aromatic syrup. Serve one pear per serving, drizzled with syrup, and topped with a scoop of vanilla ice cream. This treat is sure to impress your guests.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pears

1 bottle (750 ml) of Muscat or other sweet dessert wine
2 cups simple syrup, recipe below
1 cinnamon stick, broken in half
2 tablespoons of honey
2 cm ginger root, peeled and finely chopped
1 vanilla bean, cut in half lengthwise
6 small firm Anjou pears, peeled
For servingvanilla ice cream or gelato

Simple sugar syrup

2 tbsp. sugar
2 tbsp of water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a saucepan large enough to hold all the pears, combine the wine, sugar syrup, cinnamon stick halves, honey, and ginger. Scrape the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15-20 minutes, stirring occasionally, until softened. Remove the pears from the liquid and let them cool.
Continue simmering until the liquid thickens and reduces by half, about 15-20 minutes. Cool to room temperature. Remove the cinnamon stick halves and vanilla bean and discard.

Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with honey-ginger syrup. Serve immediately.

Simple sugar syrup:

In a small saucepan, combine the sugar and water and heat over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let the syrup cool.
Exit: 2 and 3/4 tbsp.

Categories:

recipe / Poached dishes / Desserts / Fruit desserts / French cuisine / Giada De Laurentiis

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