Poached Pears in Honey, Ginger and Cinnamon Syrup

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This was an amazing desert. Simple and elegant. I only had powered ginger and regular vanilla so I can't wait to make it with the ginger and a vanilla bean.

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Simply mouthwatering. The syrup also goes fantastically on vanilla ice cream. The scent, while cooking it, fragrances the house with warmth.

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Elegant and easy! The ginger is a great flavor coupled with the pears. I served it with Vanilla Bean Ice Cream. Great dessert especially in the summer. Another "go to" for company.

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A winner for sure! I was concerned that the ginger would make the pears to spicy, but in the video clip Giada promises that it just adds warmth and complexity and she was right. It was delicious!!!

By the way, if you have any left over pears they also go great on spinach salad with balsamic vinaigrette, goat cheese and candied walnuts.

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This is a great recipe. The leftover sauce keeps forever and is delicious on pound cake with fruit or ice cream.

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I heart Giada!! This is a refreshing variation of the red wine poached pears. The ginger honey and cinammon are a great combo. Ive made this twice and both times my guests loved it. The first time I made it with riesling and the second with moscato. They were both delicious, if you like it less sweet go with the riesling. It is also delicious cold ( I actually like it more this way and the sauce thickens to a nice syrup you can drizzle over the pear and a side of vanilla ice cream. ( I also poached it longer to get the pears tender.

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This is such an amazing dessert. Depending on the Moscato you use, the sugar can be cut in half and even omitted. I have made them several times with different wines and figured out how much sugar to use in each of them. Also, I don't use the entire bottle and when I take the pears out to reduce, the liquids turns to syrup much easier this way.

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I liked this recipe a lot. However, I added my own flare by stuffing the pears with mascarpone sweetened slightly with powdered sugar instead of serving with ice cream.

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These were so yummy. I made it for Thanksgiving dessert instead of pumpkin pie and I'm glad I did! A few things I noted: the pears took longer than 15-20 minutes to soften if they weren't that ripe. Also, I simmered my poaching liquid after the pears were done for 20 minutes and it did not turn into a syrupy consistency. I poured it on top of the pears anyway before serving. The only complaints I received were from my parents who thought the poached pears were too sweet. Maybe next time I will add only 1 cup of simple syrup or 1 T of honey.

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I've made this recipe already twice in a month. WOW! So easy and delicious! I made it for a 'hard to impress' group and even they were impressed!
I didn't change anything (followed the recipe to the 't' but I wonder, I wonder if all the sugar is necessary? The Moscato wine is VERY sweet. Plus the honey...hmm...next time I make this recipe I will only use 1 cup of sugar. We shall see - I am looking forward to it! :