I love any type of pear prepared in any sort of way.  I chose poached pears for this menu because they are available year round and can be prepared at the last minute or the day before. In my experience, I have found that bosc or d’anjou pears work best for poaching.

Ingredients

6 ripe firm pears

2 cups white wine

2 cups water

½ cup sugar

¼ teaspoon ground ginger

6 saffron threads

1 tablespoon orange rind

¼ cup orange juice

Equipment:  2 quart saucepan or a pan large enough to hold the pears

• Place all ingredients, except the pears in the saucepan and bring to boil.  Continue cooking liquid at a medium boil for 20 minutes.
• While the poaching liquid is cooking, prepare the pears.  Peel the pears carefully, leaving the stem attached.  Cut the pear on the bottom to allowing it to stand.
• To smooth out the flesh, use a non-soap scouring pad and lightly rub the flesh until the knife marks are removed.
• Once the poaching liquid is ready, place the pears stem up in the saucepan and bring liquid to a boil.
• Lower heat until liquid is simmering, cover pan and cook for 30 minutes.
• Allow pears to cool in the liquid.
• Remove the pears.
• Place saucepan back on the stove and bring to boil. Continue cooking until liquid is reduced by ½.  Pour over pears.
• Place each pear on a desert plate and pour some of the liquid over the pear.
• Add whipped cream if desired

Side note:  I like to use white wine during warm months.  When it’s cold I prefer to use a more classic red wine poaching liquid.  Substitute 2 cups of red wine for the white and change the seasonings to 1 cinnamon stick, 3 whole cloves, 6 black peppercorns and 1 teaspoon lemon rind.

Serves 6