Ginger Pears

• 1 cup water
• 1 1/2 cups sugar
• 2 lemons, rind of, finely grated
• 3 tablespoons lemon juice
• 2 -3 tablespoons finely diced candied ginger, finely diced
• 6 medium pears, firm
• 1/3 cup orange marmalade
• 2 2 tablespoons rum or 2 tablespoons Bourbon

1. Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
2. Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
3. With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
4. Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
5. Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
6. When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
7. Add the marmalade to the syrup and let boil for 5 minutes.
8. Then add in the cognac, and pour the hot sauce over the pears.
9. With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
10. Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.

water, sugar, lemons, lemon juice, candied ginger, orange marmalade, rum

Taken from www.food.com/recipe/ginger-pears-289389 (may not work)