Ginger-Poached Pears with Ice Cream and Blueberries

• 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

1. In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat.
2. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer.
3. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes.
4. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
5. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

water, fresh ginger, sugar, lemon zested, firm pears, cream, ground cinnamon, fresh blueberries

Taken from www.foodnetwork.com/recipes/rachael-ray/ginger-poached-pears-with-ice-cream-and-blueberries-recipe.html (may not work)