Poached pear recipes are always popular. This one is distinguished by the addition of ginger.
Method
- Peel the pears, but leave the stalks intact.
- Slice a thin disc from the base of each pear, if necessary, to make it sit upright.
- Place the pears on their sides in a saucepan. Pour in the red wine, sprinkle over the sugar and add the cinnamon stick.
- Bring up to simmering point, cover the pan and simmer very slowly for about one hour, turning now and again so that the pears cook evenly in the wine.
- When the pears are cooked, transfer to a bowl to cool, leaving the poaching liquid in the pan. Remove the cinnamon stick.
- Mix the arrowroot with a little water until it forms a smooth paste. Add this to the liquid in the pan over direct heat. Bring the syrup just up to simmering point so that it thickens slightly and becomes translucent.
- Take the pan off the heat and stir in the chopped stem ginger and ginger syrup to taste.
- Leave to cool. Spoon the sauce over the pears, basting them well. Cover and chill thoroughly.
- Serve the pears in individual dishes with the sauce spooned over.
