Serves 4
Ingredients
4 dessert pears
100g white caster sugar
300ml water
1/2 level teaspoon of ground ginger
1 lemon
Method
Put the sugar, water, ginger and finely grated rind and juice of the lemon into a pan and stir over a low heat until the sugar has dissolved, then bring to the boil. Add 4 peeled, halved and cored dessert pears. Poach for 3 – 5 minutes, turning the pears occasionally with a slotted spoon.
Serve warm with cream or leave until cold.