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 PINK PEAR DELIGHT
Make and share this Poached Pink Pear Delight recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the pears leaving stem attached.
- Into each pear stick 1 clove, place in deep pot.
- Add sugar, wine, water and food coloring to give desired color.
- Simmer very gently until pears are clear and syrup is thick, basting now and then.
- Chill.
- Serve cold as salad or dessert.
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
POACHED PEARS
Choose perfectly ripe pears for this 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. Peel the pears carefully, leaving the stems intact. Cut a small amount off the bottom so the pear can stand upright. If you're peeling many pears at once, immerse them in a large bowl of cold water with lemon juice. The acidulated water will keep the pears from discoloring until they are ready to be poached.
Provided by Allrecipes Member
Yield 4
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.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 60.6 g, Fat 0.3 g, Fiber 6 g, Protein 0.9 g, Sodium 10.7 mg, Sugar 45.9 g
POACHED PEAR DELIGHT
A mellow aromatic dessert with a delicious ginger ice cream! A good recipe to make the day before company's coming & assemble at the last minute. Refrigeration time is not included.
Provided by CountryLady
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- PEARS: Combine first 4 ingredients in medium saucepan; heat& stir over medium-high heat until sugar is dissolved.
- Add pears& bring to a boil.
- Reduce heat to medium-low, cover& cook for about 30 minutes, turning pears several times, until they are tender.
- Remove pears from poaching liquid to medium sized bowl.
- Remove& discard cinnamon stick from poaching liquid; boil liquid for about 10 minutes, without stirring, until slightly thickened.
- Pour over pears; cool, cover& chill overnight or for at least 8 hours, turning pears occasionally.
- ICE CREAM: Line a baking sheet with parchment or waxed paper.
- Combine almonds, maple syrup& cinnamon in a small bowl and place on prepared baking sheet; cook in preheated 375F oven for about 10 minutes, stirring once, until almonds are golden.
- Cool& chop.
- Put ice cream, ginger& almond mixture into a separate medium bowl& mix well.
- Cover& freeze overnight or at least 8 hours until firm.
- ASSEMBLY: About 30 minutes before serving, remove pears& their liquid from the refrigerator.
- Just before serving, place pears into serving dishes, divide& drizzle poaching liquid over pears and place 2 scoops of ice cream beside each pear.
Nutrition Facts : Calories 534.5, Fat 12, SaturatedFat 5.2, Cholesterol 31.7, Sodium 74.8, Carbohydrate 75.6, Fiber 6.6, Sugar 55.6, Protein 5
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