Be sure you use unsweetened cider and not sweetened apple juice. The reduced poaching liquid has a nice natural sweetness, but you can skip the step if you'd like and just serve the pears as is.
To make only 1 serving: Place one halved pear in a small skillet and add apple cider to come about halfway up the sides of the pear. Add 1 or 2 slices of ginger. Cook as directed.
4 firm-ripe Bartlett pears, halved lengthwise and cored
2-1/2 cups apple cider
6 thin slices fresh ginger
1 In a large skillet, arrange the pears cut-side down. They should fit snugly in one layer.
2 Pour in the cider and add the ginger.
3 Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until the pears are tender, 15 to 30 minutes (time will depend on the ripeness of the pears).
4 Transfer the pears to a platter. Bring the poaching liquid remaining in the skillet to a low boil over medium-high heat. Cook until reduced to 1/4 cup, about 20 minutes. Discard the ginger.
5 Serve the pears drizzled with some of the apple cider syrup.
Per serving: 1F
Makes 4 servings.
Per serving: 172 calories, 0.4g total fat (0.1g saturated), 0mg cholesterol, 5.4g dietary fiber, 44g carbohydrate, 1g protein, 7mg sodium.