Poached Pears With Gingerbread Cider Syrup - cooking recipe

Ingredients

3 cups apple cider
2 tablespoons brandy (apple brandy) or 2 tablespoons calvados (apple brandy)
1/4 cup dark brown sugar, firmly packed
2 cinnamon sticks
6 whole cloves
3 slices lemon peel
2 tablespoons lemon juice
1 teaspoon ground ginger or 1 inch gingerroot, sliced
4 bosc pears, cored from the bottom and peeled with stems intact
Garnish
ground cinnamon
chopped pecans (optional)

Preparation

Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to boil. Reduce heat to low and simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
Remove pears from saucepan and reserve liquid. Stand pears upright in a bowl to cool. Cover and refrigerate until ready to serve.
Meanwhile, bring reserved liquid to boil in same saucepan. REDUCE HEAT until it is just bubbling and cook for about 15 minutes or until syrupy. Strain and cool. Cover and refrigerate until ready to serve.
To serve: Place pears in a standing position on individual dessert plates and spoon some of the syrup over each pear. Sprinkle lightly with chopped pecans and cinnamon if desired. Really looks great with a mint sprig as a garnish as well.