Ginger-Poached Pears with Ice Cream and Blueberries

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.
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  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.