The recipe for Ginger Poached Pears is a cinch to prepare, and even the most novice of bakers or pastry chef want-to-be’s can make this with ease and sophistication. Serve the pear with a slice of cake or a scoop of vanilla ice cream dusted or try it with my salted butterscotch. The pinch of sea salt throw you for a loop, an amazing burst of flavor, hint of savory and oh so yum sweet!

Ginger Poached Pears

1 cup Pinot Grigio

1/4 cup ginger wine (non-alcoholic) or ginger beer

2 tablespoons brown sugar

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

pinch of white pepper

2 Bartlett pears, peeled and cored

Directions

Combine all ingredients in a small sauce pan on the stove over medium high heat, bring to a boil. Reduce the heat to simmer and allow the pears to poach for 20-23 minutes or until soft. The pears will take on the color of the liquid. Remove the pears from the liquid. They may be served warm or placed in the refrigerator for one hour and served cold.

Salted Butterscotch Sauce

4 tablespoons (1/2 stick) unsalted butter

1/2 cup packed dark brown sugar

1 teaspoon salt (regular or large-flake sea salt)

1/2 cup heavy cream

1 teaspoon orange vodka

1 teaspoon vanilla extract

Sea Salt to garnish

Directions

Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.

Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.

Remove the mixture from the heat and stir in the orange vodka and vanilla extract. Transfer the butterscotch sauce to a container to cool. When serving top with a pinch of flat leaf sea salt.