improv dish- can withstand major alterations!
1.5-2 Ceylon cinnamon sticks
1/2 vanilla bean
1 slice of peeled ginger (or more to taste)
1 1/3 cup ruby port
1 1/3 cup water
1/2 cup of sugar
4 peeled pears
Combine ingredients in a saucepan, and bring to a boil over medium heat. Simmer over low for 40 minutes, flipping pears occasionally. Continue cooking until cooking liquid looks syrupy- roughly 1/4 of initial volume. Remove pears to a plate, and remove cinnamon, ginger and vanilla bean from the sauce with a slotted spoon.
Serve with vanilla ice cream, with syrup spooned on top!