PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE
A quick and easy recipe for Pears Poached in Red Wine.
Categories Fruit Dessert Poach Low Sodium Orange Pear Red Wine Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
- Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.
APPLES AND PEARS POACHED IN RED WINE
Make and share this Apples and Pears Poached in Red Wine recipe from Food.com.
Provided by Hande
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the pears and apples in a saucepan. Add the sugar, vanilla, cinnamon, red wine and dessert wine and bring to boil.
- Simmer for 10 minute.
- Add the plums and cook for another 5 minute or until the plums are soft.
- remove the sucepan from the heat, cover with a lid and leave to marinate at least 6 hours.
- serve at room temperature with ice-cream.
Nutrition Facts : Calories 280.7, Fat 0.5, Sodium 7.2, Carbohydrate 50.4, Fiber 5.9, Sugar 38.3, Protein 1.4
RED WINE POACHED PEARS WITH MASCARPONE FILLING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
- Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
- Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
- Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
RED WINE PEARS
A classic cool weather dessert, these poached pears taste best if made a day or two in advance giving them time to soak in the red wine syrup. Serve with crème fraîche, whipped cream or ice cream. Use firm Comice, Anjou, Bartlett or Russet pears.
Provided by David Tanis
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
- Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
- Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
- To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.
OVEN-POACHED PEARS WITH RED WINE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
- Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
- When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
- Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 44 grams, TransFat 0 grams
PEARS POACHED IN RED WINE AND CASSIS
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
- Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams
EASY POACHED PEARS
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
- Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
- Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.
Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g
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