1cupsweet white winesuch as Moscato or late harvest Riesling
2cinnamon sticksor 1 teaspoon ground cinnamon
1/2inchginger rootfresh, peeled and cut into quarters
1teaspoonvanilla extract
1/2cuphoney
1/2cupbrandyoptional
4pearsfirm, ripe, and peeled leaving stems
For the Coconut Cream
14ouncescoconut milkcan, cold and taking care not to shake
2tablespoonspowdered sugarorganic
1/2teaspoonvanilla extract
Instructions
For the Pears
In a large saucepot, combine all ingredients with exception of pears. Bring to a boil. Boil for 5 minutes and reduce to a simmer. Carefully add pears to the liquid. Simmer for 15 to 20 minutes, turning occasionally until pears are tender. Using a slotted spoon remove from liquid and allow to cool.
For the Coconut Cream
Remove can of coconut milk from the refrigerator and carefully open, taking care not to shake. Gently scoop out the coconut solids from the top of the can and place in a cool mixing bowl. (Tip: refrigerate your bowl and whip for an hour before using). Reserve the remaining milk for another use.
Add the sugar and vanilla to the cream and whip on high speed until fluffy. Serve alongside pear.