POACHED RASPBERRY PEARS
Simply scrumptuous! This fruity dessert can be served either warm or chilled.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix all ingredients except pears in 10-inch skillet. Add pears.
- Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.
Nutrition Facts : Calories 135, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
POACHED PEARS WITH RASPBERRY SAUCE
This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.
BAKED PEARS WITH RASPBERRY SAUCE
This simple, elegant dessert satisfies a sweet tooth without being too rich.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
- Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.
Nutrition Facts : Calories 264 g, Fat 10 g, Fiber 6 g, Protein 1 g
POACHED PEARS WITH DESSERT WINE SAUCE
Steps:
- Strain pears and discard syrup; set pears aside.
- Combine all ingredients, except the pears and raspberry filling, in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer and add the pears. Add enough cold water to cover pears and simmer for 15 to 20 minutes. Once thickened, remove pears and chill.
- Add raspberry filling to port syrup and bring to a boil. Cook until reduced to the consistency of a glaze. Remove from heat and let cool to room temperature. Spoon pears into bowls and top with glaze. Garnish with whipped topping and fresh mint, if desired.
STUFFED POACHED PEARS WITH RASPBERRY SAUCE
A stunning combination of ingredients. I just found this quick and easy recipe from Sargento. I can't wait to try this fruit dessert.
Provided by Lorac
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
- Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
- Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
- Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
- To serve, place 3 tbls sauce on a plate and top with a pear half.
POACHED PEARS WITH RASPBERRY SAUCE
This ia a beautiful, light, decadent and festive dessert. if you have not tried poached pears, you really need to! I made these one time a long time ago for freinds who came to dinner and they raved about this dessert! It is actually very easy, if you know me, that is a must but they are also very tasty, Low Cal and have a "wow"...
Provided by Tammy T
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Peel the pears, being careful to keep stem intact. Cut just a straight, small slice of the bottom of each pear so they sit up straight on a plate.
- 2. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. keep submerged in liquid. Turn heat down and simmer 25-30 minutes.
- 3. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
- 4. For the sauce: Combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears. Sauce can be made ahead of time.
CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE
Categories Fruit Dessert Poach Valentine's Day Currant Raspberry Orange Pear Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
- Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
- Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
- Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
- Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.
POACHED PEARS WITH RIESLING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Core pears from the bottom, using a small melon baller to scoop out the seeds. Cut a round of parchment to fit inside a large pot (it should be wide enough to hold the pears in one layer). Place pears in pot along with wine, brown sugar, and enough water to just cover pears (2 to 3 cups). Scrape vanilla bean seeds into pot, then drop in pod. Cover with parchment round.
- Bring to a boil, then reduce heat; simmer, turning pears occasionally to coat with liquid, until very tender but not falling apart, 10 to 15 minutes, depending on ripeness and size of pears. Use a slotted spoon to transfer pears to a large bowl. Remove and discard vanilla bean pod. Cover bowl with parchment round (or cut a new one to fit).
- Bring poaching liquid to a boil and cook until reduced to consistency of thin syrup, about 10 minutes. Pour syrup over pears and refrigerate, covered with parchment, until cool. Serve pears in shallow bowls or cups; tuck a chocolate-mint leaf into stem end of each one, if desired.
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POACHED PEARS IN RASPBERRY SAUCE | MIDWEST LIVING
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Total Time 45 minsCalories 450 per serving
- In a 2-quart saucepan, combine apple juice and cinnamon candies. Heat, stirring occasionally, until candies are melted.
- Using a tiny melon baller and beginning at base of each pear, scoop out core, and seeds. Peel pears, leaving the stems intact. Carefully place pears upright in the saucepan; spoon warm apple juice mixture over the pears.
- Bring to boiling; reduce the heat. Cover and simmer for 15 or 20 minutes or until pears are tender. (When testing with a fork, pierce the pears where it won't show.) Remove pears from syrup. Serve pears and syrup warm or cover and chill separately in the refrigerator.
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