Honey Poached Pears With Burrata Recipes

POACHED PEARS WITH HONEY, LEMON BALM AND RAISINS

Poached Pears with Honey, Lemon Balm and Raisins image

Provided by Food Network

Number Of Ingredients 9

Ingredients

13 cups cold water
1/2 lemon
4 (6-ounce) firm Bosc pears
1 (10 by 20-inch) piece cheesecloth
5 tablespoons honey
2 pieces dried tangerine peel, 1 by 2 inches, soaked in hot water for 20 minutes, until softened
1/2 cup raisins
18 sprigs lemon balm (1 to 2 bunches), about 7 inches long
4 sprigs fresh mint

Steps:

To prepare pears, place 6 cups of the cold water in a bowl. Squeeze the juice from 1/2 lemon into the bowl and add the lemon too. Core the pears from the bottom and peel, leaving the stems intact. As you peel each pear, place it in the bowl to prevent it from discoloring. Also place the cores and small pieces in the bowl. After the pears are peeled, wrap the cores and small pieces in the cheesecloth, folded double, and tie tightly with string. Place the remaining 7 cups of cold water and the honey in a pot and stir to dissolve the honey. Add the tangerine peel, raisins, lemon balm and cheesecloth bundle, together with the pears. Cover the pot and bring to a boil over high heat. Lower the heat and poach the pears at a low boil for 1 1/2 hours, leaving the lid ajar. Touch the pears with the tip of a chopstick. A properly poached pear should give a little; the pears should be soft and have taken on a light beige color. Turn off the heat. Remove the lemon balm, tangerine peel, and cheesecloth bundle from the pot and discard. Transfer each pear to an individual soup plate, sitting it upright, stem up. Divide the sweet soup equally among the plates. There should be about 4 1/2 cups of soup. Divide the raisins equally as well. Garnish each pear by inserting a sprig of mint into it at the stem and serve.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Poached Pears in Honey, Ginger and Cinnamon Syrup image

Provided by Giada De Laurentiis

Categories dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

One 750-ml bottle Moscato wine or other sweet dessert wine
2 cups Simple Syrup, recipe follows
1 cinnamon stick, broken in 1/2
2 tablespoons honey
One 3/4-inch piece fresh ginger, peeled, and finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou pears, peeled
Serving suggestion: Vanilla ice cream or gelato
2 cups sugar
2 cups water

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.

HONEY-POACHED PEARS WITH BURRATA RECIPE

Honey-Poached Pears With Burrata Recipe image

Provided by á-64475

Number Of Ingredients 6

Ingredients

6 Bosc pears, firm (ripe in a few days), stem still attached
1 (750-ml) bottle dry vermouth
1 cup water
6 tablespoons (128 grams) honey
1 pinch flaky salt, plus more to finish
12 ounces burrata, divided into 6 equal portions

Steps:

Find a pot that comfortably fits the 6 pears standing up. (For me, this was a 3-quart saucepan.) Add the vermouth, water, honey, and a pinch of salt to the pot. Set on the stove over medium heat to bring to a simmer, stirring occasionally, until the honey dissolves. Meanwhile, peel the pears in big, long strips from stem to bottom. You want the pears as smooth as possible and for the stem to remain attached. (If you lose the stem by accident-no worries! It'll still taste great.) Carefully add the pears to the simmering poaching liquid. Cover the pears with a lid that's one size too small for the pot, so it helps keep them submerged (depending on the size of your pot, they'll probably slouch and lean over-that's totally fine). Adjust the heat to maintain a gentle simmer (boiling is too brash for the fragile fruit). Simmer the pears, covered, for 10 to 25 minutes. "That's a big range!" you say. And you're correct. But the only person who can say when your pear is perfectly done is you. Turn them every so often so they cook evenly. After 10 minutes, start checking them often so they don't overcook. To check: Pierce the bottom of the pear with a cake tester or toothpick; it should meet little resistance. Since the pears will continue to cook off the heat (thanks to carry-over cooking), you want them slightly less tender than you'd like to serve them. When they're your desired softness, remove the pears from the pot and add to a 2.5-quart baking dish. There's a good chance that some will be ready before others; totally fine-just remove them first. After you've removed the pears, raise the heat under the pot and bring to a boil. Boil for about 20 minutes, or until the poaching liquid has thickened into a syrupy consistency and measures about 1 to 1 1/4 cups, depending on how thick you'd like it. Pour the syrup over the pears. Refrigerate until totally chilled, at least 2 hours. To serve the pears: Add each whole pear to a shallow bowl. Pour an even amount of syrup on top of each pear. Add 1 portion of burrata (about 2 ounces) alongside each pear. Sprinkle flaky salt on top. Eat with a spoon.

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