Slow Simmered Almond Ginger Pear
2 Tbsp Amaretto liqueur
1 black or Assam tea bag
3 cups water
½ cup and 1 tablespoon cane sugar
½ vanilla bean
1 Tbsp crystallized ginger
5 Bosc pears, peeled
¾ cup and 1 Tbsp chopped almonds
Preheat oven to 350F.
Spread almonds evenly over baking sheet. Toast nuts for 5 to 10 minutes in oven, until lightly browned, redistributing after 2 to 3 minutes for even toasting. Cool nuts.
In a medium saucepan, combine Amaretto, tea bag, water, sugar, vanilla bean and ginger and heat to just below boiling.
Cut pears in half, remove core and poach in Amaretto and tea liquid until cooked but not too soft. Remove and let cool.
Remove tea bag and vanilla bean and reduce remaining liquid until it is a thick, syrupy texture.
Add toasted almonds to syrup.
Serve pear halve with 2 teaspoons of syrup on top.