Ginger-Poached Pears with Ice Cream and Blueberries (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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.] 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:
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.
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