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
PEARS IN RED WINE
I find this very easy recipe yet one that's really classy. I find the sauce tastes better if you make it the day before so that the flavours can mature. I've also used red grape juice instead of wine and it tasted just as good. I've been using this recipe for over 15 years and still love it. I even use the sauce as a pouring sauce for Ice Cream. I often increase the recipe so that I have leftovers just for that. The time that it takes to reduce the liquid is variable dependent on the quantity. I've estimated that it can take up to 20 minutes but it could take less time. They can also be put into a pretty jar and given as a gift.
Provided by C-J from the UK
Categories Sauces
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
- Peel the pears leaving the stalks on.
- Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
- Add pears to the saucepan.
- Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
- Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
- Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
- Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
- Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
- When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).
BRAISED PEARS IN RED WINE
This is a show-stopper dessert from The Mediterranean Vegan Kitchen. It's easy to make and your guests will feel very special. I used a California Cabernet and these were delicious.
Provided by Linorama
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
- In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
- Bring to a boil over high heat.
- Remove from heat and carefully stand pears upright in pot.
- Return pot to burner and bring to brisk simmer over medium-high heat.
- Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
- With slotted spoon transfer pears to a individual serving plates.
- Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
- Remove and discard cinnamon pieces.
- Spoon syrup evenly over the pears; let cool to room temperature.
- Serve at room temperature.
- Or cover and refrigerate 1- 24 hours and serve chilled.
COMICE PEARS IN SPICY RED WINE
Any firm seasonal pear could be used, Comice pears are my favourite. This desert is a variation of pears in red wine which we have adjusted and modified over a period of time. It makes the perfect end to a meal with its spicy flavours and rich syrupy liquid complemented by clotted cream or with an orange zest flavoured Crème fraiche.
Provided by The Maltese Falcon
Categories < 4 Hours
Time 2h
Yield 6 pears, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 150°C/gas
- Put all the ingredients except the pears and cream into a heatproof casserole with a close-fitting lid. Bring to a simmer. Meanwhile, peel the pears, leaving the stalks intact, and add to the poaching liquid. Cover, and then put in the oven for 1½-2 hours depending on the ripeness and size of the pears. (If making ahead, leave to cool, then chill for 1-2 days.)
- To serve, remove the pears to a serving plate, place the casserole back on the heat, and reduce the liquid until it reaches a syrupy consistency,(you can add some arrowroot at this stage if desired). Strain it over the pears, which should now look glossy and red.
- Serve with the clotted cream or the orange zest flavoured Crème Fraiche.
Nutrition Facts : Calories 362.4, Fat 0.2, Sodium 22.8, Carbohydrate 68.6, Fiber 5.2, Sugar 54.2, Protein 0.8
APPLES AND PEARS POACHED IN RED WINE
Make and share this Apples and Pears Poached in Red Wine recipe from Food.com.
Provided by Hande
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the pears and apples in a saucepan. Add the sugar, vanilla, cinnamon, red wine and dessert wine and bring to boil.
- Simmer for 10 minute.
- Add the plums and cook for another 5 minute or until the plums are soft.
- remove the sucepan from the heat, cover with a lid and leave to marinate at least 6 hours.
- serve at room temperature with ice-cream.
Nutrition Facts : Calories 280.7, Fat 0.5, Sodium 7.2, Carbohydrate 50.4, Fiber 5.9, Sugar 38.3, Protein 1.4
SHAKESPEARE'S BAKED WARDEN PEARS IN RED WINE
These delicious baked pears in wine have a long history and contain several very old ingredients, saffron and ginger. This is a traditional St Jude's Day recipe, St Jude (the patron saint of hopeless cases!) was a 1st century apostle, whose feast falls on 28th October. In old England, Bedford Boys would sell Warden Pears in the streets on this day. They would cry: "Who knows what I have got? In a hot pot. Baked wardens'all hot. Who knows what I have got?" The Cistercian Abbey of Warden in Bedfordshire gave its name to the Warden Pear, a variety of cooking pear mentioned by Shakespeare in some of his plays.
Provided by French Tart
Categories Dessert
Time 35m
Yield 4 Baked Pears, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 180C or 350°F
- Peel the pears, but leave them whole, then put them in an oven-proof dish.
- Mix together the remaining ingredients and pour them over the fruit.
- Place in a moderate oven and bake until tender, about 20 to 30 minutes.
- Serve them with the wine juices and hot custard or cream.
Nutrition Facts : Calories 233.9, Fat 0.3, Sodium 8.4, Carbohydrate 49.7, Fiber 7.2, Sugar 35, Protein 0.9
POACHED PEARS IN RED WINE
Make and share this Poached Pears in Red Wine recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 34m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
- Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
- Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
- Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
- Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.
Nutrition Facts : Calories 446.9, Fat 0.2, Sodium 9.7, Carbohydrate 81.4, Fiber 5.2, Sugar 68, Protein 0.8
COMICE PEAR CRISP
Provided by Alice Waters
Categories Fruit Nut Dessert Bake Pear Fall Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Toast the nuts until fragrant, about 7 or 8 minutes, and chop them medium-fine. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Cut the butter into small pieces. Work it into the flour mixture with your fingers until crumbly. Add the chopped nuts and mix well - the topping should hold together when squeezed. (The topping can be prepared up to a week ahead and refrigerated.)
- Put the diced pears in a large mixing bowl. Add the sugar and taste; adjust if necessary. Sprinkle the flour over the pears and mix gently. Turn the mixture into an earthenware dish just large enough to hold the fruit, slightly mounded at the center. Spoon the topping over the pears, pressing down lightly. Place the dish on a baking sheet to catch any overflow and bake on the center rack of the oven for 40 to 50 minutes, until the topping is dark golden brown and the juices have thickened slightly. Serve warm with ice cream or Armagnac-flavored whipped cream.
- Variations: Other fruits may be substituted with the same general proportions, but some fruits require more or less sugar and flour, depending on their natural sweetness and juiciness. Rhubarb, for instance, requires more of both; apples require no flour at all.
SPICED PRUNES IN RED WINE
Make and share this Spiced Prunes in Red Wine recipe from Food.com.
Provided by GAM-20
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine.
- Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes.
- Bring to a boil over medium-high heat, reduce to a simmer.
- Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat.
- Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.
Nutrition Facts : Calories 297.5, Fat 0.2, Sodium 5.5, Carbohydrate 54.9, Fiber 3, Sugar 41.7, Protein 1
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