Amaretto Poached Pears Recipes

AMARETTO POACHED PEARS RECIPE

Steps:

• Make the poaching liquid: In a large pot combine 3 cups water, 1 cup sugar, 2-3 tablespoons lemon juice, 1 cup liqueur of choice, 2 tablespoons vanilla extract, 1 star anise (optional) and 1 cinnamon quill (optional). Bring mixture to a boil.
• Prepare pears: While the mixture is coming to a boil, peel the pears leaving the stems on. If using for a tart, you can split the pear in two, then remove the core.
• Poach the pears: cut a parchment paper slightly smaller than the inside of the pot in which the pears will be poached. Now cut a small hole in the middle of the cutout. Add the pears to the poaching liquid and cover with a round cutout pressing it slightly to touch the liquid and pears. This will help to keep the pears submerged in the liquid, which will prevent them from browning. Simmer until the pears are soft and easily pierced with a knife, ~10-30 minutes or until they're transluscent and easily pierced with a knife. The pears should be cooked, but not overcooked. Overcooking will cause them to become too soft and fall apart, while not cooking them enough will not allow the flavor to permeate the pears.
• Leave the pears in the poaching liquid for a couple of hours until ready to serve, or better yet overnight. This will allow the pears to be completely infused with the flavored syrup.Tip: this recipe contains no alcohol as it evaporates during cooking.
• Serving suggestion - the pears can be served warm or cold. To serve warm, warm up the pears with the poaching syrup until desired temperature. When ready to serve, transfer the pears to a rimmed serving dish, pour a little bit of poaching liquid over the pears, and sprinkle with chocolate curls. The pears can be served with ice cream, alongside a cake, with oatmeal, granola & yogurt, or drizzled with caramel or chocolate ganache.
• Microwave a chocolate bar for about 15 seconds, in 2-3 second intervals. You want the chocolate bar to become a little warmer than room temperature. This will make it easier for the chocolate curls to form without crumbling into shards. Now use a paper towel to get a better grip on the bar, next using a vegetable peeler run it along the rib of the bar producing beautiful chocolate curls.
• To store - cool to room temperature, then transfer to a covered container and refrigerate until ready to serve.

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

POACHED PEARS IN SPICED RED WINE

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.

PEARS AND PINEAPPLE POACHED IN AMARETTO (CROCK POT)

Steps:

• Combine all ingredients in the crock pot. Stir carefully to avoid breaking up the fruit.
• Cover and cook on preferred setting: Low for 3 hours or High for 1.5 hours.

SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES

Steps:

• In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
• Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
• When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.