Poached Rum Raisin Pears Recipes

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RUM POACHED PEARS RECIPE BY TASTY

Here's what you need: pears, water, sugar, rum, vanilla extract, vanilla ice cream, dark chocolate

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7



Rum Poached Pears Recipe by Tasty image

Steps:

  • Peel the pears and cut the bottoms out, but leave the stems intact.
  • Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
  • Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
  • Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
  • Add optional ice cream.
  • Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
  • Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 67 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, Sugar 60 grams

6 pears, slightly firm
5 cups water
2 cups sugar
¾ cup rum
1 teaspoon vanilla extract
vanilla ice cream, to taste
⅓ cup dark chocolate, melted

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Provided by Tyler Florence

Categories     dessert

Time 1h12m

Yield 4 servings

Number Of Ingredients 8



Caramelized Pears with Rum Raisin Mascarpone image

Steps:

  • Preheat oven to 375 degrees F.
  • Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
  • Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
  • Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

1 cup golden raisins, packed tightly
1/2 cup rum
4 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon fresh lemon juice
4 Bosc pears
1 pint mascarpone
4 amaretto cookies, crumbled

FROZEN YOGURT WITH POACHED RUM RAISIN PEARS

Provided by Bobby Flay

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7



Frozen Yogurt with Poached Rum Raisin Pears image

Steps:

  • Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.

1/3 cup plus 1 tablespoon dark rum
1/2 cup pear juice
2 tablespoons sugar
1/3 cup raisins
3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
1 tablespoon cold unsalted butter
1 pint frozen vanilla yogurt (regular or nonfat)

RIESLING POACHED PEARS WITH CARDAMOM CREAM

Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 6



Riesling Poached Pears with Cardamom Cream image

Steps:

  • Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
  • Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
  • To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
  • Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
  • Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
  • Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
  • To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.

1 (750 ml) bottle Riesling, preferably Spatlese
2 cups sugar
4 ripe pears, such as Bartlett, Bosc, D'Anjou, Fiselle or Seckel
1 cup heavy cream
1 tablespoons superfine sugar
1 teaspoon ground cardamom

CARAMELISED PEAR, RUM & COCONUT CRUMBLE

Try this grown-up take on a crumble. Pears stand up well to a nutty crumble topping, while the rum cuts through the sweetness. Enjoy with clotted cream

Provided by Esther Clark

Categories     Dessert

Time 50m

Number Of Ingredients 14



Caramelised pear, rum & coconut crumble image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.
  • For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and ½ tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.

Nutrition Facts : Calories 501 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

2 lemons, juiced
1 tbsp cornflour
6 ripe pears, peeled, halved and cored
100g light brown soft sugar
3 tbsp spiced rum
30g unsalted butter
120g plain flour
80g cold unsalted butter, cut into cubes
40g light brown soft sugar
30g desiccated coconut
40g shaved coconut
40g almonds, roughly chopped
½ tsp ground cinnamon
clotted cream, to serve

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