Nutrition per serving may change if servings are adjusted.
4 ripe Anjou pears, peeled and quartered
1 cup apple cider
1 cup dry white wine
1-2 tablespoons minced fresh ginger, or ginger juice (see Note)
1 tablespoon lemon juice
1 4-inch cinnamon stick
¼ teaspoon salt
1½ tablespoons honey
Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.
Discard the cinnamon stick. Pour the soup into a large blender or food processor; add honey. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.
Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you'd use fresh ginger. Find it in specialty stores or online at gingerpeople.com.