Recipe courtesy of Rachael Ray

Ginger-Poached Pears with Ice Cream and Blueberries

Name: Ginger-Poached Pears with Ice Cream and Blueberries
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

Getting reviews...

This dish is so simple, yet could be served at any elegant dinner party. It is equally good warm or cold, and makes a great addition to a Sunday Brunch.

Level: Easy
Total: 17 min

Prep: 5 min
Cook: 12 min

Yield: 4 servings

Save Recipe

Ingredients

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

Directions

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.