Pear Halves Poached In Sangria With Toffee And Cream Recipes

ROASTED PEAR SANGRIA

Steps:

• Preheat the oven to 400 degrees F.
• Slice a thin layer off the bottom of each pear to make a flat surface. Stand the pears cut-side down in a 9-by-13-inch baking dish. Whisk together the honey and 1 cup water and pour over the pears. Add the star anise and cinnamon sticks. Cover with foil and roast until the pears are tender and the liquid has reduced, about 45 minutes. Let cool.
• Place the pears in the bottom of a large pitcher and add the red wine and elderflower liqueur. Refrigerate overnight.
• When ready to serve, pour the pear sangria into large glasses over Cranberry Ice Cubes and garnish with mint. Top each drink with a splash of cava.
• Put 2 to 3 cranberries in each compartment of an ice cube tray and fill with water. Freeze until set.

POACHED PEARS

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

VANILLA POACHED PEARS

Steps:

• Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
• Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
• Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
• Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

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.

POACHED PEARS WITH VANILLA CREAM

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

POMEGRANATE PEAR SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the pear, pomegranate seeds, simple syrup, pomegranate juice, brandy, and red wine. Stir well, then chill until ready to serve, up to 2 days.
• Immediately before serving, add the ginger beer, and stir to incorporate.
• Pour into glasses and garnish with candied ginger.
• Enjoy!

PEAR HALVES POACHED IN SANGRIA WITH TOFFEE AND CREAM

Steps:

• ---For pears---
• Peel, halve, core and de-stem pears.
• Pour entire bottle of sangria in large saucepan or small pot.
• Add sugar, cinnamon and nutmeg.
• Stir until sugar is dissolved over a high heat-creating a syrup mixture.
• Place pear halves in syrup mixture, ensuring that they are at least 90% covered.
• You can add a bit of water and more sugar if needed.
• Allow the pears to poach over high heat until they soften, but are still slightly firm.
• The firmness is a personal preference.
• I like them more firm--about 40 minutes.
• When they are poached to your satisfaction, remove the pears and set them aside.
• Leave the syrup mixture on the high heat- reduce until thickened.
• ---For toffee--- Take out a baking sheet Place butter and brown sugar in medium sauce pan Stir over medium heat until mixture begins to bubble Lower heat slightly and continuously stir until the mixture begins to hold together while you are stirring.
• Test for doneness by dropping a bit of the toffee from a spoon into a glass of water.
• If the toffee bead is hard when pressed, it is done.
• Spread toffee out on baking sheet.
• Distribute chocolate chips evenly on toffee.
• When they begin to show a sheen, spread them out with a spatula so the chocolate covers all of the toffee.
• Place in refrigerator until well hardened.
• Break into manageable sized pieces, a few larger than the others.
• ---For cream--- With a whisk or mixer, whip the cream and confectioner's sugar until the cream can stand on its own.
• It should start to form peaks without getting lumpy.
• Lumpy means you are about to make butter instead of whipped cream.
• This is from experience.
• ---To Plate this dessert-- Drizzle the plate with your syrup Place the pear halves, cut side down on the plate so the wide ends are together.
• Stand a larger piece of toffee between the pear halves.
• You may have to tuck the bottom edge under one of the pear halves and let it lean a bit.
• Place healthy dollops of creme anywhere toffee and pear meet.
• Heck, put it anywhere you like!
• Break up smaller pieces of toffee and scatter them around the plate a bit.
• Serve immediately or you will pick at it and it won't be pretty anymore, then you'll end up eating it yourself.