Poached Pears with Ginger and Port

• a 1 1/2-inch piece fresh gingerroot
• 2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
• 3 to 4 cup water
• 1/2 cup sugar
• 1/4 cup Tawny Port
• 2 tablespoons fresh lemon juice

1. Peel gingerroot and slice thin.
2. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes.
3. Drain gingerroot and discard water.
4. In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
5. Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served.
6. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover.
7. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness.
8. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy.
9. Pour sauce over pears.
10. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered.
11. Serve pears warm or chilled.

fresh gingerroot, bartlett, water, sugar, tawny port, lemon juice

Taken from www.epicurious.com/recipes/food/views/poached-pears-with-ginger-and-port-13448 (may not work)