Ginger Poached Pears With Ice Cream And Blueberries Food

GINGER POACHED PEAR

Steps:

• Preheat oven to 400 degrees F.
• Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
• Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
• Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.

POACHED PEARS IN GINGER-LEMON SAUCE

Steps:

• With a vegetable peeler, pare yellow part only of peel from lemon.
• Cut peel into julienne strips to make 1 table- spoon.
• Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
• Bring to a boil.
• Add pears and more water, if needed, to cover them.
• Simmer, covered, until pears are tender when pierced, about 30 minutes.
• Put pears in 6 shallow-rimmed dishes or shallow bowls.
• On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
• Pour syrup over pears.
• Cool, cover and chill until cold or up to 2 days.

GINGER-POACHED PEARS WITH RICOTTA AND BLUEBERRIES

Steps:

• In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), 12 to 15 minutes. Remove the pan from the heat and, using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
• Add the ricotta and cinnamon to the warm syrup and stir gently until very smooth. Top the pears with the warm cheese mixture, then tumble some fresh blueberries over each serving.

POACHED PEARS WITH GINGER AND PORT

Steps:

• Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
• In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.