Midori Poached Pears Recipes

POACHED PEARS

Steps:

• In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.
• Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.
• Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.
• Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.
• Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.

HONEY-MARINATED PEARS: MARINOVANNIYE GRUSHI S MYODOM

Steps:

• Place the pears in a large bowl, sprinkle them with the lemon juice and let stand for 5 minutes.
• In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, 5 minutes.
• Add the pear quarters to the pan in 1 layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve.
• Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it.
• Pour the pears into a sterilized 1-quart jar and pour the marinade into the jar to submerge pears. Seal the jar and refrigerate for 3 to 4 days, by that time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator.

POACHED PEARS

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally 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 an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

RUM POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pears and cut the bottoms out, but leave the stems intact.
• Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
• Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
• Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
• Add optional ice cream.
• Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
• Enjoy!

POACHED PEARS

Steps:

• Crack the star anise, cloves, and peppercorns in a mortar and e pestle or on the counter with the bottom of a small, heavy skillet.
• Put the honey in a medium saucepan. Bring to a boil over medium-high heat and cook until the honey caramelizes slightly. Stir in the cracked spices. Pour in the water-carefully, because this will sputter-and stir until the mixture is smooth and the honey is completely dissolved. Add the salt, lemon and orange zests, and ginger and bring to a simmer.
• Peel the pears and lower them into the poaching liquid. Cut a round of parchment the size of the pan and lay it over the pears. Top with a lid or plate that is smaller than the pan so the pears remain submerged and completely covered by the poaching liquid. Simmer very gently, keeping the temperature between 181° and 185°F, until the pears are tender, about 2 hours.
• Let cool and store in the refrigerator in the poaching liquid. Serve cold.

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

OVEN-POACHED PEARS WITH LEMON, HONEY AND NUTMEG

Steps:

• Preheat oven to 400°F. Place large baking sheet in oven to heat. Cut 4 sheets of foil, each about 12 inches long. Place 1 foil sheet on work surface. Arrange 6 pear wedges, overlapping slightly, on 1 half of foil. Drizzle with 1 tablespoon honey. Sprinkle with 1 teaspoon currants, 1/4 teaspoon lemon peel and pinch of nutmeg. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining foil sheets, pears, honey, currants, lemon peel and nutmeg.
• Place foil packets on heated baking sheet. Bake until pears are tender, about 5 minutes. Allow to cool completely.
• Open foil packets into 4 shallow bowls to retain juices. Top each serving with 3 tablespoons vanilla yogurt.

CIDER POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pear, cut in half and core.
• Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
• Bring to boil, then reduce to a simmer.
• Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
• Remove the pear halves when cooked.
• Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
• Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
• Enjoy!

POACHED PEARS

Steps:

• Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
• Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally 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 an airtight container until ready to serve.
• When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

CHAI-POACHED PEARS WITH SPICY ORANGE SAUCE AND HOMEMADE GRANOLA

Steps:

• Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
• Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
• Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
• Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
• Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
• To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

MIDORI POACHED PEARS

Steps:

• Bring Midori, sugar, spices, rinds and water to the boil. Simmer for 5 minutes.
• Peel the pears and remove the base end but leave the stem intact.
• Place pears in hot liquid and simmer for approximately 15mins or until cooked. Cooking time depends on how ripe the pears are.
• Place each pear on a dessert plate.
• Top each pear with 2 tablespoons reserved poaching liquid.
• Garnish with orange rind curls and mint sprigs.