SERVES 4 Poached Pears White Wine Ginger Sauce

Sugar Water 1 cup, plus 1 Tbs cup Dry White Wine 1 cup

Lemon Zest yellow part only, coarsely chopped, 1 tsp

Fresh Ginger julienned Bosc Pears1 4, peeled but stem on

2 Tbs,

Grand Marnier or Cointreau 2 Tbs

Cinnamon

tsp ADD the pears and poach until tender, 15–20 minutes. Rotate the pears if necessary to ensure even cooking.

REMOVE the pears from the cooking liquid and set aside. Bring the liquid to a boil and reduce by half. Remove the ginger and reserve. Discard the lemon zest.

ADD the Grand Marnier or Cointreau to the liquid and blend.

SLICE a small piece off the bottom of each pear and stand them up on individual serving plates. Drizzle the sauce over the pears and sprinkle with the reserved ginger and sugar, and a pinch of cinnamon.