5 firm, ripe pears
3 c apple cider
2 t finely chopped fresh gingerroot
salt to taste
3 T arrowroot starch (I used cornstarch)
1/2 t pure almond extract.
Slice pears thinly (I did not peel them, but the recipe calls for peeling) and place in a saucepan with cider and gingerroot. Add a pinch of salt.
Bring to a boil, reduce heat, and simmer until pears are tender, about 15 minutes.
Dissolve arrowroot starch in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
Remove from heat and stir in almond extract. Serve warm or cold (but I am already partial to warm!!!).
Hope that helps someone!