Cider Poached Pears in Ginger Sauce
1 cup sugar, plus 1 tablespoon
1/2 cup Martinelli’s Cider or Apple Juice
1 cup dry white wine
1 teaspoon lemon rind, coarsely chopped
2 tablespoons fresh ginger, cut in fine julienne strips
4 pears, preferably Bosc, peeled
3 tablespoons Grand Marnier
1 cup whipped cream
In a saucepan, combine 1 cup sugar, Cider, white wine, lemon rind and ginger. Bring to a boil, stirring to dissolve sugar.
Add pears. Poach until tender, 15 to 20 minutes.
Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to a boil and reduce to approximately 2/3 cup. Remove ginger and reserve. Discard lemon rind.
Add 2 tablespoons Grand Marnier and blend.
Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture. Serves 4.