Orange Poached Pears Recipes

POACHED PEARS WITH ORANGE CREAM

Steps:

• Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from bottom to level if necessary. Place pears on their sides in a large saucepan. Add water, wine, sugar and vanilla. Bring to a boil. Reduce heat; simmer, covered, turning once, until pears are almost tender, 35-40 minutes. (For more intense flavor and color, leave fruit in cooking liquid and refrigerate overnight.), Meanwhile, combine sour cream, confectioners' sugar, orange zest and extract. Refrigerate until serving., Remove pears with a slotted spoon; pat dry and, if warm, cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream; if desired, top with additional grated orange zest.

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.

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.

ORANGE POACHED PEARS WITH FUDGE SAUCE

Steps:

• In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears. Set pan over high heat and bring to a simmer. Warm fudge topping in a saucepan or in the microwave until warm. Remove pears from liquid and transfer pears to dessert bowls. Remove cloves from liquid and spoon liquid over pears. Spoon warm fudge sauce over top.

POACHED PEAR IN ORANGE JUICE

Steps:

• Peel pear, halve it lengthways and remove the seeds with a melon baller. Use a small, sharp knife to neatly remove the hard core leading to the stem.
• Put the pear, cut side down, in a small saucepan with the orange juice, cover and bring to simmering point then cook gently for 8-10 minutes, just until tender, turning the halves over after 5 mins and spooning some of the juice over them.
• Leave to cool in the juice. Peel the mandarin, divide into segments and remove the membrane covering each segment.
• Put pear half in each bowl and spoon pan juices over. arrange mandarin segments around and decorate with a mint sprig.
• Serve chilled or at room temperature.

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.

SPICED ORANGE POACHED PEARS

Steps:

• Mix water, sugar, ginger and drink mix in medium saucepan. Add cinnamon stick. Bring to boil on medium-low heat. Add pears; partially cover with lid. Simmer 45 to 50 min. or until pears are tender.
• Remove pears from liquid; place in 4 dessert dishes. Bring liquid to boil; cook 30 min. or until liquid is reduced to 1-1/2 cups. Remove and discard cinnamon stick.
• Drizzle 2 Tbsp. sauce over each pear. Refrigerate remaining sauce for another use. (See tip.)

PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE

Steps:

• Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
• Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

POACHED ORANGE PEARS

Steps:

• In a large saucepan, bring the orange juice, brown sugar and cinnamon stick to a boil.
• Reduce heat and cook and stir over medium heat until sugar is dissolved.
• Add pears and cover and simmer for 15-20 minutes or until tender but firm.
• Using a slotted spoon, place each pear half in a dessert dish.
• Garnish with raspberries.
• Drizzle with poaching liquid.

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.