Very lovely presentation, and pretty straight-forward to prepare. I ended up poaching the pears for 45 minutes instead of 30, but they still turned out too hard on the inside when we sat down to eat them. The ginger ice cream was wonderful - i think that I will start making ginger a regular topping.
Fantastic! I used a Sicilian Ambrosia as wine. Yumm!!! I didn't have crystalized ginger so I just added a little powdered ginger to the cinnamon mix. Also, my pears were quite ripe so I only have to simmer for 15-20. It was great! Thanks for the recipe.