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
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
POACHED PEARS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.
- Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.
- Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.
- Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.
- Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.
POACHED PEARS
The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
Provided by CHRISTINA STJOHN CERICOLA
Categories Desserts
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
- Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.
Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g
POACHED PEARS
Steps:
- In a saucepan, combine wine, water, vanilla bean and lemon juice. Simmer for 5 minutes. Add pears to poaching liquid and poach for 8 minutes. Remove pears from poaching liquid and continue to reduce sauce by one-half to one-third. Plate pears and pour reduced sauce around each one.
RED WINE POACHED PEARS WITH VANILLA BEAN CUSTARD
This dessert may seem a little intimidating, but poaching pears is actually really easy, and the vanilla bean custard can also double as an ice cream base. Even better, everything can be made ahead of time!
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the pears: Remove a large strip of peel from the lemon and set aside. Squeeze the juice of the lemon into a medium bowl filled with water. Peel, halve and core the pears, adding the pears to the lemon water as you work (this will prevent them from browning).
- Combine the wine, sugar, vanilla, cloves, cinnamon stick and reserved lemon peel in a medium saucepan. Bring to a boil and stir until the sugar dissolves.
- Remove the pears from the lemon water and add to the wine mixture. Boil the pears until tender, 8 to 10 minutes on each side. Remove the pears from the poaching liquid to a wire rack to cool. If desired, continue to boil the poaching liquid until syrupy, about 10 minutes.
- For the vanilla bean custard sauce: Combine the cream and milk in a medium saucepan. Scrape the seeds from the vanilla bean and add to the cream mixture along with the scraped bean. Place over medium heat until bubbles form around the edges, then remove from the heat and remove the vanilla bean.
- Whisk together the egg yolks and sugar in a large bowl until combined. Gradually add a little of the hot cream mixture, whisking constantly until combined. Gradually add the remaining cream, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until the mixture coats the back of a wooden spoon, about 6 minutes. Remove the custard from the saucepan and cool slightly.
- To serve, spoon some of the custard sauce onto serving plates and top each with a pear half. Dollop with whipped cream and sprinkle with candied pecans, if desired.
POACHED PEARS
While I serve these pears with Semolina Pancakes (page 97), you could spoon them over any pancake and replace the traditional maple syrup accompaniment with this poaching liquid instead. Poached pears are also great in a simple trifle, with layers of ice cream and crisp cookies. Poaching is a long, gentle cooking process, so firm fruit is what you want. Choose pears of equal ripeness for poaching, and they will all be equally tender.
Yield makes 4; serves 4 to 8
Number Of Ingredients 10
Steps:
- Crack the star anise, cloves, and peppercorns in a mortar and e pestle or on the counter with the bottom of a small, heavy skillet.
- Put the honey in a medium saucepan. Bring to a boil over medium-high heat and cook until the honey caramelizes slightly. Stir in the cracked spices. Pour in the water-carefully, because this will sputter-and stir until the mixture is smooth and the honey is completely dissolved. Add the salt, lemon and orange zests, and ginger and bring to a simmer.
- Peel the pears and lower them into the poaching liquid. Cut a round of parchment the size of the pan and lay it over the pears. Top with a lid or plate that is smaller than the pan so the pears remain submerged and completely covered by the poaching liquid. Simmer very gently, keeping the temperature between 181° and 185°F, until the pears are tender, about 2 hours.
- Let cool and store in the refrigerator in the poaching liquid. Serve cold.
POACHED PEARS
Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
- Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
- Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
- When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.
POACHED PEARS (POIRES POCHEES)
Pears poached in red wine are an elegant dessert full of festive holiday spice flavor, including cinnamon, star anise, and vanilla extract. I like to serve this drizzled or drenched with creme anglaise sauce.
Provided by Inthelight717
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a boil in a saucepan. Add lemon juice and pears and let sit for 2 minutes. Remove pears from the hot water 1 at a time and carefully peel, leaving stem intact.
- Combine wine, sugar, vanilla extract, cinnamon, and star anise in a medium-sized saucepan and bring to a boil. Reduce heat to a simmer. Rinse pears and add to the boiling wine mixture. Use a plate on top of pears to keep them submerged. Simmer until a knife very easily pierces the pears, 10 to 15 minutes. Remove saucepan from heat and allow pears to cool in the wine mixture.
- Serve pears in a bowl, either whole or sliced and cored.
Nutrition Facts : Calories 589.9 calories, Carbohydrate 130 g, Fat 0.2 g, Fiber 5.5 g, Protein 0.8 g, Sodium 10.2 mg, Sugar 117.2 g
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POACHED PEARS RECIPE | GOOD FOOD
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Servings 4Total Time 1 hr 30 minsCategory Dessert
- Use a saucepan large enough to hold 4 upright pears, plus their stalks. Put the sugar and 750 ml (26 fl oz/3 cups) water in the pan over low heat, stirring until the sugar has dissolved. Bring to the boil, add the lemon juice, cinnamon stick, cloves and vanilla bean.
- Peel the pears, keeping their stalks attached. Place them upright in the saucepan, cover and poach very gently for 30–45 minutes, or until tender. Remove the pears to serving bowls and simmer the syrup until it is slightly thickened.
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