Orange Muscat Pears Recipes

ORANGE MUSCAT PEARS

Steps:

• Combine the wine, honey, orange juice and coriander in a non-reactive three-quart sauce pan. Bring to a simmer and simmer for five minutes.
• Add pears and cook until they are just tender, about 15 minutes. Remove pears to a serving dish with a slotted spoon, draining them well.
• Boil cooking liquid until reduced by half. Stir in marmalade. Pour syrup over pears. Serve warm or cool.

ORANGE PEAR JAM

Steps:

• In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved., Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks.

SPICED PEARS WITH ORANGES AND CARAMEL SAUCE

Steps:

• Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
• Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
• Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
• Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
• *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

ORANGE POACHED PEARS

Steps:

• With an apple corer or sharp knife, carefully remove core from bottom of pears to within 1 in. of stem, leaving pears whole with stem. Peel the pears., In a Dutch oven, combine the orange juice, water, brown sugar, butter and orange zest. Bring to a boil; add pears. Reduce heat; cover and simmer for 10-15 minutes or until pears are tender, turning several times. Remove pears and set aside. Simmer cooking juices, uncovered, for 5 minutes or until thickened to a syrup consistency., For chocolate sauce, in a small heavy saucepan over low heat, heat the chocolate, cream and butter until chocolate is melted; stir until smooth. Spoon pear syrup into dessert dishes; place a pear in each dish and drizzle with chocolate sauce. Garnish with orange zest strips if desired.

FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

MUSCAT POACHED PEARS

Steps:

• Combine Muscat, sugar, and 3 cups water in a wide 6-quart saucepan, and bring to a boil over high heat. Stir until sugar is dissolved. Add pear halves to liquid, and reduce heat to a low simmer. Cut a piece of parchment paper to fit just inside pan, and cover pears. Cook until pears are just barely tender, about 20 minutes. Remove from heat, and allow to cool in liquid.
• Remove pears from liquid, and use a melon baller or paring knife to remove core. If preparing pears in advance, store in poaching liquid and refrigerate in an airtight container for up to 2 days.

SCARLET POACHED PEARS

Steps:

• Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
• Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.

ORANGE-MUSCAT PEARS

Steps:

• Preheat the oven to 350 degrees.
• Select a deep, ovenproof, nonreactive saucepan that will hold the pears snugly when they are placed in it upright. Pour the wine and orange juice into the pan.
• Peel the pears, taking care to leave the stems intact. If desired, remove the cores, digging them out with the point of a vegetable peeler or knife. As the pears are peeled, place them upright in the saucepan, coating them with the wine mixture so they do not discolor.
• Place the saucepan in the oven and bake the pears for 3 hours, basting occasionally, until they are very tender.
• Remove the pears from the oven and carefully transfer them to a dish that will still hold them upright.
• Add the orange zest and honey to the saucepan and boil the remaining liquid until it is reduced to about 1/3 cup, turns a caramel color and becomes very syrupy. Toward the end of the cooking, the syrup will start to boil up in the pan; remove it from the heat and allow it to settle to determine whether it needs additional boiling. Do not allow the syrup to scorch. Pour it over the pears. Refrigerate them until serving time.
• Serve the pears in chilled goblets or dishes, with sorbet or ice cream on the side, if desired.

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.

BAKED PEARS WITH ORANGE CINNAMON SAUCE

Steps:

• Core and halve the pears.
• Place them face down in a greased baking dish.
• Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
• Pour over the pears.
• Sprinkle over the raisins.
• Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
• This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
• Take the dish out of the oven.
• Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
• Sprinkle over the brown sugar.
• Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
• Remove from the oven.
• Divide between two bowls and serve topped with a scoop of vanilla ice cream.