Pears Poached in Gewurztraminer with Tahitian Vanilla and Ginger

Course Desserts Total Time Under 1h

Ingredients in this Recipe

1 cup granulated sugar
1 cup water, preferably filtered or still spring water
1 plump Tahitian vanilla bean, split lengthwise
2 teaspoons freshly squeezed lemon juice
6 medium sized, ripe but firm pears, such as Bartlett or Anjou; or 10 to 12 small firm dessert pears, such as Sugar, Seckel or Forelle
One (1½ inch) piece fresh ginger root, peeled and sliced in ¼ inch thick slices
Vanilla Bean Ice Cream, to serve

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