Wicklewoods Marsala and Ginger Poached Pears

• 6 dessert pears, peeled but left whole and with stalks intact
• 18 fluid ounces marsala
• 4 fluid ounces water
• 1 tablespoon soft brown sugar
• 1 tablespoon stem ginger, finely chopped
• 1 piece lemons or 1 piece orange rind
• 1 vanilla pod
• 12 fluid ounces double cream
• 1 tablespoon icing sugar

1. Place the pears in a large saucepan with the Marsala, water, brown sugar and rind and bring to a boil.
2. Reduce heat, cover and simmer for 30 mins or until the pears are tender.
3. Leave the pears to cool in the liquid.
4. When completely cooled remove from the liquid, cover and chill in the refrigerator.
5. Remove the rind from the liquid and leave to boil gently for 15-20 mins or until it becomes a syrup.
6. Remove from heat, stir in the ginger and set aside to cool.
7. Scrape the vanilla seeds from the pod into a bowl with the cream, add icing sugar, and mix together until the cream thickens.
8. Trim the base of the pears so they stand upright in a bowl, pour over a little of the Marsala and ginger syrup.
9. Serve with the vanilla cream.

dessert pears, marsala, fluid ounces water, brown sugar, stem ginger, lemons, vanilla pod, fluid, icing sugar

Taken from www.food.com/recipe/wicklewood-rsquo-s-marsala-and-ginger-poached-pears-438253 (may not work)