Burgundy Pears Recipes

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BURGUNDY PEARS



Burgundy Pears image

These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. -Elizabeth Hanes, Peralta, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

6 medium ripe pears
1/3 cup sugar
1/3 cup Burgundy wine or grape juice
3 tablespoons orange marmalade
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Vanilla ice cream

Steps:

  • Peel pears, leaving stems intact. Core from the bottom. Stand pears upright in a 5-qt. slow cooker. In a small bowl, combine the sugar, wine or grape juice, marmalade, lemon juice, cinnamon, nutmeg and salt. Carefully pour over pears. , Cover and cook on low for 3-4 hours or until tender. To serve, drizzle pears with sauce and garnish with vanilla ice cream.

Nutrition Facts :

BRANDIED PEARS



Brandied Pears image

An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.

Provided by dakota kelly

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 55m

Yield 6

Number Of Ingredients 11

⅓ cup brown sugar
⅓ cup water
1 tablespoon fresh lemon juice
3 large pears, peeled, halved, and cored
⅓ cup walnuts, finely chopped
2 tablespoons brown sugar
1 ½ tablespoons brandy
1 tablespoon plain yogurt
1 cup whipping cream
1 tablespoon white sugar
2 teaspoons brandy, sherry, or other liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
  • Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
  • Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
  • To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g

BRANDIED PEARS



Brandied Pears image

The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3 quarts

Number Of Ingredients 5

1/4 cup fresh lemon juice, (about 2 lemons)
5 1/2 pounds Seckel pears, (about 20)
1 1/2 cups sugar
2 cinnamon sticks
3 cups brandy

Steps:

  • Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
  • Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
  • Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
  • Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

BURGUNDY POACHED PEARS



Burgundy Poached Pears image

Make and share this Burgundy Poached Pears recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

8 medium firm ripe pears
1/4 cup unsweetened orange juice
6 cups Burgundy wine or 6 cups dry red wine
3 cups reduced-calorie cranberry juice cocktail
12 orange slices
3 (3 inch) cinnamon sticks
orange rind twists (optional)
fresh mint sprig (optional)

Steps:

  • Peel pears and remove core from bottom end, leaving stem intact.
  • If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
  • Brush pears with orange juice to prevent browning.
  • Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
  • Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
  • Remove pears from pan, reserving 1 cup poaching liquid.
  • Reserve remaining liquid.
  • Discard orange slices and cinnamon sticks.
  • Place each pear on a dessert plate.
  • Top each pear with 2 tablespoons reserved poaching liquid.
  • Garnish with orange rind curls and mint sprigs.
  • The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.

BURGUNDY-POACHED PEARS



Burgundy-poached pears image

Provided by Moira Hodgson

Categories     dessert

Time 40m

Yield Eight servings

Number Of Ingredients 7

8 Bartlett or Comice pears, ripe, yet firm (see note)
1 bottle red Burgundy wine, approximately (see note)
1 cup sugar
1 cinnamon stick
1 vanilla bean
Zest of one lemon
Mint leaves, for decoration

Steps:

  • Carefully peel the pears, leaving the stems intact.
  • In a deep saucepan, bring the wine to a boil with the sugar, cinnamon, vanilla bean and lemon zest. Reduce the heat so that the mixture is simmering slowly and add the pears. Poach them until they are tender, about 25-35 minutes.
  • Remove from heat and let the pears remain in the liquid until serving time. To serve, decorate the top of each pear with a mint leaf and serve with a spoonful of the poaching wine.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 43 grams

BURGUNDY POACHED PEARS



BURGUNDY POACHED PEARS image

Categories     Pear

Number Of Ingredients 7

10 pears-peeled
3 bottles burgundy wine
2# sugar
2ea cinnamon sticks
1T juniper berries
8ea cloves
2ea star anise

Steps:

  • Combine all ingredients in stockpot. Weigh down pears with a plate. Heat up slowly til just barely simmering. Cook till for tender.

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