MULLED PEARS WITH ROQUEFORT DRESSING
Pear, blue cheese and toasted nuts is a combination made in heaven
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 10
Steps:
- Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
- Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
- Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.
Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.75 milligram of sodium
MULLED CRIMSON PEARS
Make and share this Mulled Crimson Pears recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain pears and place in a single layer in skillet. Add vermouth.
- Heat to boiling over medium heat; simmer, basting occasionally until evenly tinted, about 10 minutes.
- Remove from heat; boil vermouth until reduced by half, to concentrate the flavor.
- Pour over pears and garnish with mint sprigs.
Nutrition Facts :
MULLED WINE POACHED PEARS WITH TOASTED ALMONDS
Provided by Damaris Phillips
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
- Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
- Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.
AUTUMN PEARS IN MULLED WINE
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using vegetable peeler, remove peel (orange part only) from orange, forming long spiral strip. Transfer peel to heavy large pot. Halve orange; squeeze juice into pot. Add next 5 ingredients. Boil over high heat 3 minutes. Add pears, reduce heat to medium, cover, and simmer until pears are tender, turning pears occasionally, about 45 minutes. Using slotted spoon, transfer pears to large bowl. Simmer liquid uncovered in pot until reduced to 4 cups, about 10 minutes. Pour liquid over pears; cool. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Place 1 pear in each of 6 shallow bowls. Pour liquid over pears and serve.
PEARS & PRUNES IN MULLED (WELL, SORT OF) WINE
A wonderful pudding - best served with tons of double or clotted cream
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Cut each pear in half lengthways, and remove the cores.
- Sprinkle the sugar over the base of a large, preferably non-stick, fry pan. Add the butter and heat until the sugar has dissolved into the melted butter. Quickly add in the pears and caramelise until they are soft but still firm and holding their shape. This will take about 10 minutes and you should toss them occasionally. Add the prunes and fry for another minute or so. Now pour in the wine, but be careful as it will spit, so hold the pan away from you, then put it back over a lower heat. Split the vanilla pod in half lengthways using the tip of a sharp knife. Scrape the seeds out into the pan, also with the knife, then toss in the pod and let everything infuse for about 5 minutes.
- Lift out the pears and prunes and set aside, then reduce the wine until it is good and gooey and thick, for about 8-10 minutes. That's it really. Just pop the fruit back in and serve hot or cold with the lemon zest on top.
Nutrition Facts : Calories 325 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
MULLED PEARS
Make and share this Mulled Pears recipe from Food.com.
Provided by PinkCherryBlossom
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Day before --
- Put sugar, 300ml water and wine in a large pan. Add orange, lemon and cinnamon and bring to boil. Simmer for 10 minutes.
- Remove orange, lemon and cinnamon and add pears. Simmer for 15 minutes Cover and stand overnight in a cool place.
- On the day --
- Remove pears and set aside. Bring liquid to boil and boil for about 20 mins until thick and syrupy.
- To serve warm, add the pears now and cook for a further 2 minutes.
- To serve cold allow syrup to cool and serve poured over pears.
Nutrition Facts : Calories 135.6, Fat 0.2, Sodium 3.6, Carbohydrate 26.6, Fiber 5.3, Sugar 16.3, Protein 0.9
ABSOLUT CRIMSON PEARS
Make and share this Absolut Crimson Pears recipe from Food.com.
Provided by Shelby Jo
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.
Nutrition Facts : Calories 192.6, Fat 0.4, Sodium 3.3, Carbohydrate 51.3, Fiber 10.3, Sugar 32.5, Protein 1.3
RED CABBAGE WITH MULLED PORT & PEARS
This braised cabbage side is a super healthy and versatile dish with a rich, deep-red colour enhanced by the addition of the Port
Provided by Good Food team
Categories Buffet, Side dish
Time 2h25m
Number Of Ingredients 9
Steps:
- Put all the ingredients except the pears in a large pan and cover with a tight- fitting lid. Cook on a low heat for 1 hr, then stir through the pears. Cover and cook for 1 hr more until the cabbage is really tender. If at any point the cabbage looks dry, add a splash of water. If there is still liquid in the pan at the end, turn the heat right up to evaporate it. Season with a little salt and serve. The cabbage can be prepared ahead and either chilled or frozen. Then reheat in the pan or in a microwave.
Nutrition Facts : Calories 102 calories, Fat 1 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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POACHED MULLED WINE PEARS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category September Seasonal RecipesCuisine British RecipesCalories 236 per serving
- Pour the wine and 600ml water into a pan. Add all the other ingredients, apart from the pears, put over a low heat, then stir until the sugar has dissolved. Bring to the boil, then simmer for 5 minutes. Remove from the heat and leave to infuse for 15 minutes.
- Return the pan to the heat, then add the pears. Bring to a gentle simmer and submerge the pears in the liquid for 35-40 minutes, turning occasionally, until just cooked and ruby red. Remove to a bowl and set aside to cool.
- Bring the poaching liquid back to the boil and reduce by half (to about 500ml) until slightly syrupy. Cool a little before pouring over the pears. Cool completely before serving.
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