FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)
A lovely version of poached pears that I learned when visiting France. The syrup creates a marmalade flavor! It's perfect!
Provided by ladyngetal
Categories World Cuisine Recipes European French
Time 1h45m
Yield 3
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
- Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 95 g, Fat 13.2 g, Fiber 7.1 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 80 g
SPICED RED WINE-POACHED PEARS
Steps:
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
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
SPICED POACHED PEARS
A delicious dessert originating in Australia. This is both sweet and tangy. Sure to impress, hope you enjoy!
Provided by Leslie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
- Reduce heat and simmer gently for 5 minutes.
- Place the pears in an ovenproof dish and pour the syrup over them.
- Poach at 150°C (300°F) for 20 - 25 minutes or until tender.
- Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
- Serve with whipped cream.
Nutrition Facts : Calories 418.4, Fat 3.7, SaturatedFat 2.1, Cholesterol 11.4, Sodium 26.9, Carbohydrate 89.8, Fiber 7.3, Sugar 74.2, Protein 1.4
ORANGE-SPICED POACHED PEARS
This pear delicacy is so versatile you could "pear it" with your favorite meats, or dollop it onto your favorite ice cream. Either way, it's a great way to fit fruit in!
Provided by cannedfood
Categories < 30 Mins
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Drain the pears, reserving the liquid in a small saucepan. Add the orange juice, cinnamon, clove, peppercorns and orange peel. Boil until the liquid is reduced to about 2 cups. Add the drained pears and continue simmering, about 5 minutes, until the liquid is lightly thickened.
- Cool the pears in the poaching liquid; serve warm or chilled.
- Nutritional Information Per Serving: Calories 120; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Total carbohydrate 33g; Fiber 2g; Protein 1g; Vitamin A 10%DV*; Vitamin C 40%DV; Calcium 0%DV; Iron 2%DV * Daily Value.
Nutrition Facts : Calories 18.6, Fat 0.1, Sodium 0.4, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.3
POACHED PEARS IN SPICED RED WINE
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
SPICED TEA POACHED PEARS
Pears are among my favorite fall fruits. This lovely dessert makes them especially spectacular. Easy elegance at its best-and that's important around the holidays.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the water, brown sugar, cranberry sauce and honey. Bring to a boil. Remove from the heat; add tea bags. Cover and steep for 5-8 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears; cut a thin slice from bottom to level if necessary. Remove and discard tea bags. Add pears to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pears are tender. Remove pears with a slotted spoon and keep warm., In a small saucepan, bring 2 cups tea mixture to a boil; cook until liquid is reduced to 1/2 cup, about 20 minutes., In a small bowl, combine the creme fraiche, confectioners' sugar and orange zest. Place pears on dessert plates. Drizzle with syrup and serve with sauce.
Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 13mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein.
EDNA LEWIS'S SPICED PEARS
These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.
Provided by Francis Lam
Categories dessert
Time 7h
Yield 2 1/2 pounds pears, plus about 2 cups syrup
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
- Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
- Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
- Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams
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- Combine orange juice, water, brown sugar and honey in a large sauce pan. Stir well to mix and bring to a simmer. Add the vanilla extract, nutmeg, ginger and lemon juice.
- Add the pears and simmer for about 30 minutes, turning frequently to be sure they cook through evenly. Remove them from the pan and cover to keep warm.
- Let the remaining liquid cook until it thickens into a syrup. Cut pears into lengthwise slices and arrange on individual dessert plates. Drizzle with the syrup and garnish with mint leaves.
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