HONEY-POACHED PEARS WITH MASCARPONE
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Categories Dessert Poach Pear Brandy White Wine Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
- Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
- Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.
CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE
Steps:
- Preheat oven to 375 degrees F.
- Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
- Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
- Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;
POACHED PEARS WITH MASCARPONE
Steps:
- Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
- Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
- Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
- To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
- Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 82 milligrams, Sugar 31 grams
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.
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
BUTTERY POACHED PEARS WITH WHIPPED MASCARPONE
Simmering the pears in liquid makes them sweet and tender.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet with a tight-fitting lid combine the apple cider, vermouth, butter, anise, and salt. Bring to a simmer.
- Add pears, reduce the heat, and simmer covered until pears are tender when pierced with the tip of a knife, 10-12 minutes.
- Whip heavy cream until it makes soft peaks. Add mascarpone and honey and whip again until light and fluffy and just holding stiff peaks. Do not overmix.
- Divide pears and poaching liquid between four bowls and serve topped with mascarpone cream and almond cookies, if using.
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- PEARS: Combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
- While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears.
- Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
- Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm.
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- Peel the pears and then split each one lengthwise down the middle. Carefully scoop out the seeds and cores of the pears.
- Combine the wine, water, sugar, orange and lemon peels, cinnamon stick, and vanilla in a saucepan just large enough to hold the eight pear halves. Bring the wine syrup to a boil over high heat, then lower the heat so the syrup is just barely simmering. Add the pears and poach them in the syrup for 12-15 minutes, depending on how ripe your pears were. Check them with a knife to see if they are tender all the way through. Once they are, remove the pears from the syrup with a slotted spoon and let them cool.
- Bring the syrup back to a boil and cook it down until the the syrup thickens and comes to 220F on a thermometer. This will take 10-12 minutes. Strain the syrup into a bowl and refrigerate until chilled.
- To make the mascarpone cream: With a mixer, beat together 1/2 cup of the chilled syrup with the mascarpone. Set that aside. Pour the cream into a large bowl and beat with the mixer on high until you have stiff peaks. Add the mascarpone to the the cream and beat it together. Put the mascarpone cream in the fridge until you are ready to use it.
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