This dish is so simple, yet could be served at any elegant dinner party. It is equally good warm or cold, and makes a great addition to a Sunday Brunch.
1 cup water
1 one-inch piece fresh ginger, sliced
2 tablespoons sugar
1 lemon zested
2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work
1 pint French vanilla bean ice cream
Ground cinnamon, for garnish
1 cup fresh blueberries
In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.
