WHITE WINE-POACHED PEARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
- Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.
VANILLA POACHED PEARS
Steps:
- Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
- Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
- Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
- Remove the pears from the refrigerator, spoon the sauce over the pears and serve.
GINGER-POACHED PEARS
Here's a simply elegant choice for dessert. The fresh pear halves are roasted in a sweet sauce of ginger ale and honey. -Harriet Millstone, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.
Nutrition Facts : Calories 429 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 91g carbohydrate (65g sugars, Fiber 7g fiber), Protein 2g protein.
POACHED PEARS IN WHITE WINE AND GINGER SAUCE
Steps:
- In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
- Add pears. Poach until tender, 15 to 20 minutes.
- Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
- Add 2 tablespoons Grand Marnier and blend.
- Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
- Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 1 gram, Carbohydrate 85 grams, Fat 4 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 73 grams
GINGER POACHED PEAR
Steps:
- Preheat oven to 400 degrees F.
- Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
- Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
- Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.
POACHED PEARS IN GINGER-LEMON SAUCE
Make and share this Poached Pears in Ginger-Lemon Sauce recipe from Food.com.
Provided by Tonkcats
Categories Pears
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a vegetable peeler, pare yellow part only of peel from lemon.
- Cut peel into julienne strips to make 1 table- spoon.
- Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
- Bring to a boil.
- Add pears and more water, if needed, to cover them.
- Simmer, covered, until pears are tender when pierced, about 30 minutes.
- Put pears in 6 shallow-rimmed dishes or shallow bowls.
- On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
- Pour syrup over pears.
- Cool, cover and chill until cold or up to 2 days.
Nutrition Facts : Calories 120.1, Fat 0.3, Sodium 0.7, Carbohydrate 31.8, Fiber 5.3, Sugar 25.3, Protein 0.8
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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