Bosc Pears in Ginger Coconut Juice

In French restaurants, this dessert is made in a red wine poaching liquid and tastes fantastic. I was inspired to create this recipe by using coconut juice and ginger to poach the pears for a few hours on a stovetop or Crock-Pot®. I love to make this dessert because the cinnamon perfumes the whole kitchen. The cost to make  this recipe is much less than the red wine poaching liquid, so it can be made for pot luck parties where adults and children can enjoy it too.
Ingredients:
4 Bosc pears, ripe but still firm
2 cans of coconut juice
Zest of 1 orange
2 small cinnamon sticks
2 cloves
1/4 cup honey
3 tbs lemon juice
4 inch fresh ginger, peeled and sliced

Directions:
Peel the pears but don't remove the stalks.

Place pears onto a saucepan with the rest of the ingredients. Bring to boil. Cover and poach gently for  2 hours or until pears are very tender, turning occasionally. Lift out each pear with a slotted spoon.

Strain the liquid to remove the cinnamon stick, cloves, ginger and zest. Pour the liquid back into the saucepan. Simmer gently, stirring now and then until the liquid thickens. Pour over pears. Serve warm or cold with ice cream or whipping cream.

This recipe can be made in a Crock-Pot®. Place pears and the rest of the ingredients into the Crock-Pot®. Cover and turn to low heat for 6 hours or high for 4 hours. Remove pears and cook down the liquid in a saucepan.

Replace coconut juice with a bottle of good red wine, omit ginger .