Put the apple juice and sugar in a
saucepan and heat gently, stirring, until the sugar has dissolved. Add
the cinnamon, lemon rind and ginger. Put the pears in the liquid.
Bring to the boil, reduce the heat, cover and simmer very gently for
10-15 minutes until almost transparent, basting occasionally. Lift out
the pears and place in a serving dish. Boil the syrup rapidly until
reduced by half. Strain over the pears, leave to cool, then chill.
Serve with Atholl Brose Cream.