Ginger Poached Pear in Lingonberry Broth

Ingredients

• 4 tablespoons. sugar
• Juice from 1 lemon
• 2 quarts cold water
• 1 cinnamon stick
• 1 1/2 tablespoons. fresh ginger
• 1/2 cup white wine
• 4 small pears
• peeled
• 3 sheets phyllo pastry
• 2 tablespoons. melted butter
• 4 vanilla beans (soaked in cold water to soften)
• 2 cups lingonberries
• 1 cinnamon stick
• 2 cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 cup brown sugar
• Zest from 1 orange
• 2 cups water

Instructions

1. Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat.
2. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes).
3. Remove from heat, reserve pears and discard poaching liquid.
4. Pat pears dry with kitchen towel.
5. 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.
6. Dab sheets with melted butter and place pear on each section.
7. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean.
8. Place pears on a baking dish and cover with aluminum foil.
9. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
10. Combine all ingredients in a large saucepan over low heat.
11. Heat through without bringing to a boil.
12. Arrange pears in a large bowl and pour lingonberry broth over the pears.
13. If desired, serve with two scoops of vanilla ice cream.
14. Yield: 4 servings