Ginger Poached Pears With Ricotta And Blueberries Recipes

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GINGER-POACHED PEARS



Ginger-Poached Pears image

Here's a simply elegant choice for dessert. The fresh pear halves are roasted in a sweet sauce of ginger ale and honey. -Harriet Millstone, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 medium pears
1/2 cup ginger ale
1/2 cup honey
1/2 cup chopped crystallized ginger
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

Nutrition Facts : Calories 429 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 91g carbohydrate (65g sugars, Fiber 7g fiber), Protein 2g protein.

GINGER-POACHED PEARS WITH ICE CREAM AND BLUEBERRIES



Ginger-Poached Pears with Ice Cream and Blueberries image

This dish is so simple, yet could be served at any elegant dinner party. It is equally good warm or cold, and makes a great addition to a Sunday Brunch.

Provided by Rachael Ray : Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

1 cup water
1 one-inch piece fresh ginger, sliced
2 tablespoons sugar
1 lemon zested
2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work
1 pint French vanilla bean ice cream
Ground cinnamon, for garnish
1 cup fresh blueberries

Steps:

  • In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
  • Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

GINGER POACHED PEAR



Ginger Poached Pear image

Provided by Guy Fieri

Categories     dessert

Time 25m

Yield 2 portions

Number Of Ingredients 8

12 ounces ginger ale
4 ounces white wine
1 pear, halved and cored
1/8 sheet philo dough
1 teaspoon butter
1/2 teaspoon granulated sugar
1 cup vanilla ice cream
3 ounces chocolate sauce

Steps:

  • Preheat oven to 400 degrees F.
  • Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
  • Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
  • Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.

GINGER-POACHED PEARS WITH RICOTTA AND BLUEBERRIES



Ginger-Poached Pears with Ricotta and Blueberries image

This dish is so simple, yet it could be served at any elegant dinner party. It is equally good warm or cold and makes a great addition to a Sunday brunch.

Yield 4 servings

Number Of Ingredients 8

1 cup water
1-inch piece fresh gingerroot, peeled and sliced
2 tablespoons sugar
Zest of 1 lemon
2 firm pears, such as Bosc or Anjou, peeled, cored, and coarsely chopped
3/4 cup whole-milk ricotta
Dash ground cinnamon
1/2 cup fresh blueberries

Steps:

  • In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), 12 to 15 minutes. Remove the pan from the heat and, using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
  • Add the ricotta and cinnamon to the warm syrup and stir gently until very smooth. Top the pears with the warm cheese mixture, then tumble some fresh blueberries over each serving.

GINGER-SPICED PEARS



Ginger-spiced pears image

Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses

Provided by Mary Cadogan

Categories     Buffet, Condiment

Time 55m

Yield Makes 2kg/4lb 8oz

Number Of Ingredients 7

500g granulated sugar
500ml white wine vinegar
pared zest (use a vegetable peeler) and juice 1 orange
5cm piece ginger , thinly sliced (no need to peel)
3 bay leaves
1 tsp black peppercorn
1 ½kg small ripe pear

Steps:

  • Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
  • Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
  • Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

Nutrition Facts : Calories 47 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber

POACHED PEARS WITH GINGER



Poached Pears with Ginger image

Intensely flavorful ginger imparts piquancy to poached pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 cup dry white wine
2 tablespoons port or full-bodied red wine
3 cups water
1/4 cup honey
1 piece fresh ginger (3/4 inch), peeled and cut crosswise into 6 slices
1 vanilla bean, split in half lengthwise and scraped
4 ripe, firm Bartlett or Comice pears

Steps:

  • Bring all ingredients except pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
  • Meanwhile, peel pears and cut in half lengthwise. Use a small spoon or melon baller to scoop out core and seeds from each half, leaving stems intact. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. If not completely covered by liquid, lay a piece of parchment paper directly on pears.
  • Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger. Let cool. Serve two pear halves in each bowl; spoon syrup over pears.

Nutrition Facts : Calories 235 g, Fat 1 g, Fiber 5 g, Protein 1 g, Sodium 10 g

POACHED PEARS WITH GINGER AND PORT



Poached Pears with Ginger and Port image

Categories     Fruit     Ginger     Dessert     Poach     Low Sodium     Pear     Port     Spring     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

a 1 1/2-inch piece fresh gingerroot
2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
3 to 4 cup water
1/2 cup sugar
1/4 cup Tawny Port
2 tablespoons fresh lemon juice

Steps:

  • Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
  • In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
  • Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

POACHED PEARS WITH GINGERBREAD



Poached Pears With Gingerbread image

Bsake the gimngerbread and poach the pears a day ahead; whip the cream and slice the pears when you're ready to assemble the cake - Simply delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 27

1 cup unsalted butter, room temperature, plus more for the pan
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups all-purpose flour
confectioners' sugar, for dusting
3 medium firm pears (such as Anjou, Bartlett or Bosc)
1 (750 ml) bottle robust red wine (such as Cabernet Sauvignon, Cabernet Franc or Merlot)
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
2 whole cloves
peel from 1 orange
peel from 1 lemon
1 star anise
1 whole bay leaf
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • TO MAKE THE GINGERBREAD CAKE: Heat oven to 350°F Butter an 8 3/4 x 4 1/2 x 2 3/4-inch loaf pan, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2-4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
  • In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth top with a spatula.
  • Bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
  • Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
  • TO MAKE POACHED PEARS: Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough to cover pears.
  • Set saucean over high heat, and bring ot a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  • Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
  • TO MAKE THE CINNAMON CREAM: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic and refrigerate until ready to use.
  • TO ASSEMBLE DESSERT: Slice poached pears in half, and remove the cores with a melon baller. unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrp over the tops. Serve cake with additional syrup and dollop each portion with cinnamon whipped cream.

Nutrition Facts : Calories 1023, Fat 52, SaturatedFat 30.5, Cholesterol 276.7, Sodium 610.2, Carbohydrate 117, Fiber 12.4, Sugar 63, Protein 11

POACHED PEARS IN GINGER-LEMON SAUCE



Poached Pears in Ginger-Lemon Sauce image

Make and share this Poached Pears in Ginger-Lemon Sauce recipe from Food.com.

Provided by Tonkcats

Categories     Pears

Yield 6 serving(s)

Number Of Ingredients 6

1 lemon
1 tablespoon fresh ginger, cut in julienne strips
1/2 cup sugar
to taste water
6 medium Asian pears, peeled with stems attached (2 1/2 to 3-inches diameter) (firm)
to taste lightly sweetened whipped cream (optional)

Steps:

  • With a vegetable peeler, pare yellow part only of peel from lemon.
  • Cut peel into julienne strips to make 1 table- spoon.
  • Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
  • Bring to a boil.
  • Add pears and more water, if needed, to cover them.
  • Simmer, covered, until pears are tender when pierced, about 30 minutes.
  • Put pears in 6 shallow-rimmed dishes or shallow bowls.
  • On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
  • Pour syrup over pears.
  • Cool, cover and chill until cold or up to 2 days.

Nutrition Facts : Calories 120.1, Fat 0.3, Sodium 0.7, Carbohydrate 31.8, Fiber 5.3, Sugar 25.3, Protein 0.8

POACHED PEARS WITH GINGERBREAD



Poached Pears with Gingerbread image

Try this gingerbread cake -- it's flavors are perfect for the holidays.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 27

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups all-purpose flour
Confectioners' sugar, for dusting
3 medium firm pears, such as Anjou, Bartlett, or Bosc
1 bottle (750 ml) robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
Peel from 1 orange
Peel from 1 lemon
2 whole cloves
1 star anise
1 whole bay leaf
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees. Butter a 8 3/4-by-4 1/4-by-2 3/4-inch loaf pan, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
  • In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula.
  • Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
  • Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
  • Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough water to cover pears.
  • Set saucepan over high heat, and bring to a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  • Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
  • Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
  • Slice poached pears in half, and remove the cores with a melon baller. Unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrup over the tops. Serve cake with additional syrup, and dollop each portion with cinnamon whipped cream.

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2015-03-02 In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, …
From recipenet.org


POACHED PEARS WITH FRESH GINGER : RECIPES - COOKING CHANNEL
Place the pears, sugar, orange peels, cinnamon stick, ginger and 6 cups water in a 6 or 8-quart Dutch oven. Bring to a boil and reduce the heat to low. Cover and simmer until the pears are tender, about 15 minutes. With a slotted spoon, transfer the pears to a large bowl. Heat the pear poaching liquid to boiling over high heat and cook ...
From cookingchanneltv.com


POACHED PEARS WITH RICOTTA ANOTHER EASY DESERT , POACHED …
2021-10-14 POACHED PEARS WITH RICOTTA Another easy desert , Poached pears with berries And topped with ricotta cheese. Poach your peeled pears With cinnamon grou. Tuesday, December 21 2021 Breaking News. CHICKEN WITH LEMON AND CAPERS RECIPE BELOW 500 g chicken tenderloins 3/4 of … ROASTED VEGETABLES A simple dish of roasted …
From bookaso.com


POACHED PEAR WITH BLUEBERRIES AND CHERRIES - DAWNA STONE
2014-11-26 Turn burner on medium/high heat and bring to a boil. Turn down burner and let the pears simmer in the liquid for 15-25 minutes (depending on the pears) or until a knife is easily inserted. Remove the pears with a slotted spoon, cover with tin foil to keep the heat in and the pears moist and set aside. Bring the liquid back to a boil and reduce ...
From dawnastone.com


GINGER PEACH PIE WITH BLUEBERRIES - FORK KNIFE SWOON
Prepare the ginger peach filling: In a large mixing bowl, toss together the sliced peaches and blueberries with the brown sugar, sugar, vanilla, fresh ginger, and lemon zest until combined. Add the arrowroot starch, cinnamon, and ground ginger, and stir until combined. Set the fruit aside while you roll out the top crust (about 10-15 minutes).
From forkknifeswoon.com


POACHED PEARS WITH WILD BLUEBERRY SAUCE - COOK FOR YOUR LIFE
Bring to a boil. Cook until the syrup thickens a little, about 5 minutes. Add the reserved wild blueberries. Cook for a few seconds more, then turn the heat off. Remove saucepan from the stove and cool slightly. If eating warm, spoon the sauce over the pears. If eating cool wait until the wild blueberry sauce has cooled.
From cookforyourlife.org


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