Poached Pears in Vanilla and Ginger Syrup

Ingredients

1 (750-ml) bottle Moscato wine
4 cups simple syrup (recipe below)
1 Tampico's cinnamon stick
2 tablespoons honey
1 (medium size) fresh ginger, peeled, finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou pears, peeled,
Serving suggestion: vanilla ice cream
 

Serves

Serves 12

Instructions

Simple Syrup:
2 cups sugar + 2 cups water

In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

Poached Pears:
In a saucepan large enough to hold all the pears, combine the wine, simple syrup, Tampico's cinnamon stick halves, honey, and ginger. Scrape in 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 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.

Continue to simmer the liquid for about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick and the vanilla bean and discard.
Cut the pears in half, carefully and place each half on a small serving plate with a scoop of vanilla ice cream. Drizzle with the remaining juice syrup. Serve immediately.

 

Seasonal