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Ginger Poached Pears
Combine water, sugar, sliced ginger, food coloring, and lemon juice in a large, non-reactive pot and cook over medium heat until sugar dissolves. Reduce heat to a simmer.
Peel and halve the pears. Use a melon baller to remove the core and a paring knife to remove the "flower part" at the bottom. Add pear halves to poaching liquid and simmer until pears are tender to the fork, being careful to pierce only the cut surface to preserve appearance. Place a weight on the pears to keep them submerged and prevent oxidation of the surfaces. When pears are fork tender, remove from heat and let stand, in the liquid, overnight for good color saturation.
Next morning, reduce about a cup of liquid to a syrup. To serve, remove pear halves from liquid, slice, and fan to a pleasing arrangement and spoon a small quantity of ginger syrup over pear.
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