GINGER POACHED PEAR
Steps:
- Preheat oven to 400 degrees F.
- Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
- Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
- Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.
GINGER POACHED PEAR IN LINGONBERRY BROTH
Steps:
- Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
- Pat pears dry with kitchen towel.
- Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
- Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
- Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
- Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings
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