Food Network: Ginger-Poached Pears with Ice Cream and Blueberries

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Ginger-Poached Pears with Ice Cream and Blueberries
Recipe courtesy Rachael Ray

1 cup water
1 one-inch piece fresh ginger, sliced
2 tablespoons sugar
1 lemon zested
2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you
work
1 pint French vanilla bean ice cream
Ground cinnamon, for garnish
1 cup fresh blueberries

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 a
medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not

falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide
the pears among 4 dessert cups or ice cream dishes.

Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh
blueberries over each serving.