Wine Poached Pears With Cinnamon Ice Cream Recipes

Steps:

• In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
• Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.

Steps:

• 1. Bring the first eight ingredients to a boil, then simmer for 10 minutes.
• 2. Add the pears and poach for 15-20 minutes until tender. Remove the pears and cool.
• 3. Reduce the poaching liquid until it is a light syrup consistency, then strain.
• 4. Cut the pears lengthwise into strips and fan them out on a plate. Drizzle the syrup on top. Serve with cinnamon ice cream.
• Just don't, you know, go bananas.

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:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

Steps:

• Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
• Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

Steps:

• Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead - leave the pears in the syrup in the fridge until you're ready to finish the recipe.
• Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.