Poached Pears with Ginger

• 1 cup dry white wine
• 2 tablespoons port or full-bodied red wine
• 3 cups water
• 1/4 cup honey
• 1 piece (3/4 inch) fresh ginger, peeled and cut crosswise into 6 slices
• 1 vanilla bean, split in half lengthwise and scraped
• 4 ripe, firm Bartlett or Comice pears

1. Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan.
2. Reduce heat to medium-low; cook 5 minutes.
3. Meanwhile, peel the pears and cut them in half lengthwise.
4. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact.
5. Trim the fibrous strip from the center with a paring knife.
6. Gently lower the pears into the pot.
7. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
8. Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes.
9. Remove from heat; let cool in liquid 30 minutes.
10. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper.
11. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger.
12. Let cool.
13. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
14. (Per serving)
15. Calories: 235
16. Fat: 1g
17. Cholesterol: 0mg
18. Carbohydrate: 50g
19. Sodium: 10mg
20. Protein: 1g
21. Fiber: 5g

white wine, port, water, honey, fresh ginger, vanilla bean, bartlett

Taken from www.epicurious.com/recipes/food/views/poached-pears-with-ginger-392911 (may not work)