Port And Honey Poached Pears With Lemon Curd Mousse Recipes

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.

Steps:

• In a large heavy saucepan simmer the wine, the Port, and the water with the sugar, the honey, the zest, and the cloves, stirring, until the sugar is dissolved and add the pears, peeled, halved, and cored. Simmer the pears, covered, turning them occasionally, for 10 to 15 minutes, or until they are tender, transfer them and the zest with a slotted spoon to a shallow bowl or serving dish, and boil the poaching liquid until it is reduced to about 1 1/2 cups. Let the poaching liquid cool, pour it over the pears, and chill the mixture, covered, until it is cold. The poached pears may be made 2 days in advance and kept covered and chilled. Serve the poached pears with the lemon curd mousse.

Steps:

• Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
• Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
• To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.

Steps:

• Preheat oven to 400°F. Place large baking sheet in oven to heat. Cut 4 sheets of foil, each about 12 inches long. Place 1 foil sheet on work surface. Arrange 6 pear wedges, overlapping slightly, on 1 half of foil. Drizzle with 1 tablespoon honey. Sprinkle with 1 teaspoon currants, 1/4 teaspoon lemon peel and pinch of nutmeg. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining foil sheets, pears, honey, currants, lemon peel and nutmeg.
• Place foil packets on heated baking sheet. Bake until pears are tender, about 5 minutes. Allow to cool completely.
• Open foil packets into 4 shallow bowls to retain juices. Top each serving with 3 tablespoons vanilla yogurt.