Caramel Pears

• 2-inch piece fresh ginger
• 1 cup sugar
• 3 cups warm water
• 1 vanilla bean, halved lengthwise
• 4 firm, barely ripe Bosc pears
• 1 or 2 tablespoons Poire William or other pear brandy (optional)
• 1 1/2 pints vanilla ice cream
• Chocolate sauce or caramel sauce for serving
• 2 tablespoons chopped pistachios for garnish

Instructions:
1. Peel the ginger and cut into 1/4-inch-thick disks.
2. In a deep saucepan large enough to hold the pear halves in a single layer, combine ginger, sugar, and 1/2 cup of water. Bring to a boil over high heat. Cook the syrup until it turns a medium amber brown. Remove pan from heat and carefully add remaining 2 1/2 cups water. Stir until caramel is completely dissolved. Add the vanilla bean to the syrup.
3. Peel the pears, leaving stems intact. Cut pears in half lengthwise. Use a melon baller to remove central core. Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear. Add the pears to the caramel syrup.
4. Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit). Stir in pear brandy, if using.
5. Remove pan from heat and let pears cool to room temperature in poaching liquid. The pears can be served immediately, or covered and refrigerated in poaching liquid for up to 2 days.
6. To serve, drain pears and place each pear half on a dessert plate. Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with chocolate or caramel sauce. Sprinkle with pistachios and serve immediately.
Yield: Serves 8