SPICED RED WINE POACHED PEARS
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.
Provided by Dorie Greenspan
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
- Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
- Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams
SPICED RED WINE-POACHED PEARS
Steps:
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
RED POACHED PEARS
Steps:
- In a medium sauce pan combine the wine, water and sugar. Bring mixture to a simmer and stir until sugar dissolves. Stir in orange rind, cinnamon stick and clove. Peel the pears leaving the stems on and arrange them in poaching liquid. Reduce heat to medium so that liquid is simmering. Occasionally rotate the pears. Pears are done when they are soft to the core when stuck with a knife. Remove pears to a bowl with a slotted spoon. Return liquid to a boil and cook until syrupy. Serve each pear with the reduced poaching liquid as a sauce and garnish with toasted almonds;
PEARS POACHED IN SPICED RED WINE WITH BOW-TIE PASTRIES
Yield Serves 6
Number Of Ingredients 20
Steps:
- For pears:
- Combine first 5 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes. Stir in 1/4 cup anisette. Cool pears completely in syrup. Cover; chill in syrup overnight.
- Transfer pears to medium bowl. Cover and refrigerate pears. Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes. Mix in remaining 1 tablespoon anisette. Cover and refrigerate liquid until cold, about 4 hours.
- For pastries:
- Mix flour, 3 tablespoons sugar, aniseed and lemon peel in large bowl. Add milk, butter and vanilla and stir until dough forms. Cover dough with plastic wrap and let stand 30 minutes at room temperature. Roll dough out on lightly floured surface to thickness of 1/16 inch. Cut dough into 3 1/2 x 3/4-inch strips. Trim ends diagonally. Twist strips at center to create bow ties. (Can be prepared 1 day ahead. Place bow ties on cookie sheet. Cover tightly and refrigerate.)
- Line cookie sheet with paper towels. Heat 2 inches oil in heavy medium saucepan to 375°F. Add 4 bow-tie-pastries and cook until deep golden brown, turning occasionally, about 1 minute. Transfer to paper towels using slotted spoon. Repeat with remaining pastries in batches. Place sugar in large bowl. Add warm pastries and toss to coat.
- Arrange pears on plates. Place scoop of ice cream on one side of each plate. Drizzle poaching liquid over pears. Garnish with cookies and serve.
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
PEARS POACHED IN BEAUJOLAIS
This is a beautiful dessert. The pears are very gently poached for just 10 minutes in red wine that is infused with peppercorns and cinnamon. Then they cool in the wine. The color is particularly striking, as the pears remain translucent and white on the inside but are infused with red wine on the surface.
Provided by Martha Rose Shulman
Categories dessert
Time 30m
Yield Serves six
Number Of Ingredients 6
Steps:
- Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
- Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
- Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 42 grams
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