WHITE WINE POACHED PEARS
Quick and easy to make poached pears are a classic of the French kitchen they will become a regular at meal times.
Provided by Rebecca Franklin
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Thinly peel the pears, making sure to keep the stem intact. Slightly slice the bottom of the pears so they will stand up in the pan and when serving.
- In a large and tall saucepan, stir together the white wine , water, cinnamon stick, vanilla bean, lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat.
- Once the liquid is simmering, add the prepared pears and place them standing on the pan. The liquid should cover most of the pears' height.
- Poach the pears, uncovered, for 7 to 9 minutes until their meat is slightly tender, but they are still firm enough to hold their shape. Watch this process carefully as you do not want the pears to overcook or they will collapse.
- Remove the pears from the poaching liquor with a slotted spoon and place them on individual serving plates.
- Return the poaching liquid to a simmer. Add the sugar and allow the mixture to reduce in volume by half or about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon.
- Remove the cinnamon stick and vanilla bean from the syrup and strain the liquid through a fine sieve.
- Drizzle each pear with the wine syrup and add any other topping that you'd like.
Nutrition Facts : Calories 586 kcal, Carbohydrate 131 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, Sodium 17 mg, Sugar 118 g, Fat 0 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
GRILLED PEARS
Grilled Pears! Oh these are yummy! Try them as is or with some whipped cream, a drizzle of honey, a la mode the possibilities are endless! Add whatever special touch you like! I have tried these as they are with a garnish of fresh chopped mint and that was excellent too! Grill them on on the top rack while you are making the main dish in the bottom or add them to the grill after removing the main dish and cook while you are eating.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a grill safe baking dish with cooking spray.
- Cut pears in half from the top and remove seed.
- Place face down in baking dish and cover with remaining ingredients.
- Cover and place on preheated grill for about 15 minutes.
BAKED PEARS WITH WINE AND WALNUT CREAM
Sweet, fruity dessert. Garnish with orange peel and walnuts if desired.
Provided by paparick
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
- Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
- Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
- Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
- Serve walnut-cream sauce over baked pears.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 37 g, Cholesterol 26.7 mg, Fat 24.8 g, Fiber 4.7 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 20.2 mg, Sugar 27.2 g
POACHED PEARS WITH WINE VINAIGRETTE
Poached pears served with a red wine vinaigrette.
Provided by PS2XWIZ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
- Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
- Place pears in individual bowls, and top with sauce.
Nutrition Facts : Calories 357 calories, Carbohydrate 50.6 g, Fat 14 g, Fiber 8.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 48.2 mg, Sugar 33.1 g
PEARS IN PORT WINE
Steps:
- Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.
- In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.
- Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.
- Remove the pears with a slotted spoon and set aside to cool.
- Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add the Cointreau and vanilla.
- Place the pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least 2 hours before serving.
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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