POACHED RED PEARS IN PORT WINE
Steps:
- Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.
- In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.
- Melt chocolate over a double-boiler.
- Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.
- Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.
RED WINE AND PORT POACHED PEARS WITH MASCARPONE
Steps:
- In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
- Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
- Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
- Voila!
POACHED PEARS WITH GINGER AND PORT
Categories Fruit Ginger Dessert Poach Low Sodium Pear Port Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
- In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
- Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.
INSTANT POT® POACHED PEARS WITH PORT WINE
The most amazing elegant dessert in an instant. Try these quick and easy poached pears cooked with port wine and spices, made in minutes in your Instant Pot®, ready to entertain any guests. Serve with vanilla ice cream.
Provided by Fioa
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer.
- Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 77.4 g, Fat 0.5 g, Fiber 6.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 12.8 mg, Sugar 62.5 g
PEARS IN PORT WITH MERINGUE CREAM
This festive make-ahead pudding is a great way to use up leftover port (or red wine)
Provided by Sara Buenfeld
Categories Dessert
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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